Put sugar and yeast in a large bowl. Pour in warm water and mix well. Allow yeast to proof for about 10 minutes, until it is foamy on top.

Stir in the honey, oil and salt.

Add the whole wheat flour and one cup of the all-purpose flour to the liquid mix, stirring well. Start adding the third cup of flour until dough forms a soft ball. Turn the dough out on a floured surface and knead in the rest of the flour until the dough is smooth and elastic.

Lightly oil the bowl and add the dough, turning to coat. Cover bowl with a cloth and allow dough to rise until doubled, about 1 1/2 to 2 hours.

Lightly grease a 9 x 9 baking pan.

Cut dough into 12 equal portions and form into balls. Place equally spaced in the prepared pan.

Cover and allow the rolls to rose until doubled, about 30 to 45 minutes.

Preheat oven to 350 F.

Bake rolls for 20 to 25 minutes or until when tapped, rolls make a hollow sound and are golden brown.

Brush tops with butter while rolls are still hot.