1 In a small saucepan, warm the milk and 3 tablespoons of the butter over low heat until the butter melts.
Transfer to a large bowl and let cool to lukewarm (105°-11 5° F).
Add the yeast, sugar, salt, and rosemary to the milk-butter mixture and let stand for 5 minutes or until foamy.
Stir in the all-purpose flour and 2 cups of the whole-wheat flour, adding more whole-wheat flouras needed to make a soft but manageable dough.
Knead the dough until smooth and elastic - about 7 minutes by hand or 3 to 4 minutes with an electric mixer.
Transfer to a lightly greased large bowl, turn to coat with the grease, and cover loosely with plastic food wrap.
Let rise in a warm, draft-free place for 1 1/2 hours or until doubled in bulk.
2 Lightly grease four8-inch round pans.
Punch down the dough, place it on a lightly floured surface, divide it in half, and roll each half into a 12 inch log.
Cut each log crosswise into 10 pieces.
Shape the pieces into balls and arrange 5 in each pan, leaving about 1 inch between them.
Cover and let rise for 1 houror until doubled in bulk.
3 Preheat the oven to 425° F.
Melt the remaining 1 tablespoon of butter and brush the roll tops with it.
Bake for 15 minutes or until golden brown.
Remove from the pans and let cool on wire racks.