Add whole-wheat and all-purpose flour, salt and yeast in a large bowl (or the bowl of your stand mixer). Whisk to combine.

Whisk lukewarm milk with molasses, 2 tablespoons of melted butter and egg until molasses has dissolved.

Add the liquid mixture to the flour mixture and mix until dough starts to form and no dry flour remains. If kneading with a stand mixer, do it on low speed for 6 minutes. If doing it by hand, knead for about 10 minutes. In the end, dough will be smooth and elastic.

Cover the dough with plastic wrap or a damp towel and let rise for one hour or until doubled in size.

After the first rise, divide the dough into 8 (large), 12 (medium) or 18 (small) pieces. Shape each one into a ball by stretching dough over itself and pinching the edges together, and place them into a lined baking dish.

Cover and let the rolls rise for 40 minutes to 1 hour.

Preheat oven to 350 °F and place a rack on lower-middle position.

Mix the remaining butter with 1 teaspoon of molasses and use it to brush gently your rolls. If you prefer, use only half the mixture before baking, and brush the whole wheat rolls with the remaining half after baked.

Bake for 25 to 30 minutes, until rolls are golden brown on top.

Wait 10 minutes before serving.