Place the sugar and yeast in a medium bowl with water. Stir and leave for 5 minutes until yeast activates and bubbles.
Place both flours and salt in a bowl. Stir to combine. Make a well in the middle and add milk, eggs, butter, honey (or molasses) and pour in the yeast mixture. Mix until combined with spatula, scraping sides. It will be like a thick, tacky batter. Add more flour a tablespoon at a time as needed, if bread is too sticky. The dough should be tacky when you pull it away from the sides of the bowl, not too loose and sticky.
Leave dough in the bowl, cover with a light towel and place in a warm place to rise for around 1 1/2 hours or until almost tripled in size. Meanwhile line a 9”x13” pan with parchment paper with overhang on sides.
Remove towel and punch dough down to deflate. Scrape dough onto floured work surface. Sprinkle flour on top of dough as well and shape into a log. Cut into 4 pieces, then cut each piece into 3 pieces for a total of 12 pieces.
Flatten each dough piece with the palm of your hand. Pull the edges to the center and shape each piece into the shape of a circle. (You'll be pulling the dough into a small knot at the center, think of a balloon when you tie it off in a knot). Turn the dough ball over and roll the dough ball under the palm of your hand in a circular motion until they’re smooth.
Place the ball with the smooth side up in the pan. Repeat with remaining dough, making 3 rows of 4 rolls. Spray tops of rolls with oil then gently place plastic wrap over the tray.
Return tray to warm place and leave for 30 minutes, until the dough rolls have almost doubled in size.
Preheat oven to 350°F.
Bake for 18-20 minutes, watching tops so they don’t get too brown (these are wheat!). Remove pan from oven and brush with melted butter and let soak in. Drizzle tops with honey and sprinkle with sea salt flakes (optional). Lift rolls onto a cooling rack using parchment overhang. Allow to cool slightly before serving.