In a large bowl, stir warm milk together with yeast and 1/4 cup of the sugar. Stand 5-10 minutes to proof yeast. 

Using a wooden spoon, stir in melted butter, remaining 1/2 cup sugar and all of the all purpose flour until well combined. Continue stirring as you incorporate the salt and whole wheat flour, 1/4 cup at a time. Through this process, you'll have to switch to kneading with your hands.

Once dough is tacky, but not tacky enough to leave remnants of dough stuck to your hands, you can finish kneading. About 5 minutes. Dough should be smooth. Place dough into a large, greased bowl, cover with plastic wrap or clean dish towel and rise 1 hour or until doubled in size.

Punch down dough and divide into 2 ounce pieces.(Slightly larger than a golf ball.) You should get about 40 total. Roll each dough ball to create roll and place on a parchment paper or aluminum foil lined baking sheet. Cover gently with more foil and place flat into freezer. 

After 24 hours, transfer dough balls into large ziploc freezer bags, and place back into freezer.

To bake, place 16-20 rolls into a greased 9x13 baking dish. Defrost and let rise until 2-2 1/2 times larger, 4-6 hours**)

Preheat oven to 350 degrees and bake 20-25 minutes or until golden brown and cooked completely.