Combine warm water and yeast in the bowl of a stand mixer and let sit for 10 minutes.
Combine all remaining ingredients, except for the whole wheat flour and mix together using the paddle beater. Scrape down sides and mix until just combined.
Change beater to the dough hook. Add one cup of the whole wheat flour and mix on low until combined. Gradually add another cup of whole wheat flour until dough starts to ball and leaves the sides of the bowl. Beat on low for 7 minutes, adding additional flour if necessary.
Turn dough out onto a lightly floured surface and knead until tight and smooth, 4 to 5 times. Place in a large lightly oiled bowl, turning once to oil both sides of the dough ball. Cover and allow to rise until doubled in size, 90 minutes.
Preheat oven to 350 degrees F.
Punch down dough and form 16 rolls. Place in a greased 9X13 inch pan and allow to rise again for 1 hour.
Brush with melted butter and sprinkle with cornflour (optional)
Bake for 22 minutes.