Whole Wheat Dinner Rolls

Ingredients:
2 cups milk (I used 2%)
1 tablespoon sugar
1 packet rapid rise yeast
3 cups white whole wheat flour
2 1/2 cups all purpose flour
1 tablespoon salt
1 egg
1 tablespoon water

Directions:
Start by warming the milk in the microwave for a minute or two. It should feel warm, but not hot (between 95°F and 115°F). Pour the milk into a large mixing bowl. Add the sugar, and stir until it is completely dissolved in the milk. Add the yeast, and stir it into the milk. Let the yeast mixture sit for a few minutes until bubbles begin to appear on the surface (proofing).
Add one cup of the whole wheat flour to the mixture, stirring to combine. Then, add the salt. Gradually add the remaining whole wheat flour and 2 cups of the all purpose flour. Once the mixture begins to pull away from the sides of the bowl, turn it out onto a floured surface.
Gradually knead the remaining 1/2 cup of flour, adding only enough flour to keep the dough from sticking to the surface. Knead for 3-4 minutes, until the dough is smooth and elastic, and no longer feels sticky. Wash, dry, and grease the mixing bowl. Shape the dough into a ball, and place in the mixing bowl, turning over to grease both sides of the dough. Cover with a damp towel to rise. Let the dough rise until it has doubled in size and the dough does not spring back when poked with your fingers (about 1 – 1 1/2 hours).
Punch the dough down, and reshape into a ball. Cover again, letting the dough rise a second time. The second rise will take less time (approximately 1/2 – 3/4 hour). Punch the dough down again, and then let the dough rest for a few minutes. Divide the dough into small portions, shaping into rolls. For the dinner rolls, I took each portion of dough and divided it into three small balls, which I placed in a greased jumbo muffin pan. For the sandwich rolls, I took each portion of the dough, rolled it out into a long thin rope, and then shaped it into a spiral pattern on a greased baking sheet. Cover the rolls with a damp towel, and allow to rise again for about an hour.
Preheat the oven to 400°F. Whisk together the egg and water to create an egg wash. Brush the tops of the rolls with the egg wash. Bake the rolls for about 15 – 20 minutes.