Add the sugar and salt to the bowl of your mixer fitted with the dough hook.
In a small saucepan, heat the milk and water and melt the butter.
Pour the warm milk mixture over the sugar and salt. Slowly stir to dissolve sugar and finish melting butter. Beat in the egg.
When the mixture has cooled to 110 degrees or lower, add the yeast.
Add the whole- wheat flour and beat with the dough hook. Continue to add flour and beating until the mixture forms a nice, smooth ball.
Remove dough from bowl, cover with a damp, clean towel. Let rise until double in bulk, about 2 hours.
Punch down dough and knead until smooth. Divide into 24 equal pieces (each will be about 50 grams)
Shape into rolls and fit into a greased pan.
Allow the rolls to rise again until double in bulk, about 30 – 45 minutes.
Bake in a 400-degree oven until nicely browned, about 12 – 15 minutes.
Remove from oven and brush tops with butter.