Dissolve yeast in 1/4 cup warm water. Stir in the 2 teaspoons of sugar. Let sit for about 5 minutes until mixture foams up.

Heat milk in microwave or in small saucepan on stove top.

Add sugar, butter, and salt to hot milk and stir until butter is melted. Cool to 105°F to 110°F.

Pour milk mixture into bowl of stand mixer.

Add the yeast mixture and egg. Mix together.

Mix in all-purpose flour, whole wheat flour, vital wheat gluten. Beat to form a soft dough. Knead with mixer for 5 minutes, adding extra flour, if needed.

Place dough in warm oiled or buttered bowl, turning greased side up. Cover with a clean towel and let rise in warm place* until doubled in bulk, about 60 minutes.

Punch dough down and hand-knead for 5 minutes on lightly floured surface.

Divide dough into 12 pieces and shape into round rolls. Place them, not touching, in greased 13x9x2 baking pan.

Cover with a clean towel; let rise in a warm place until doubled in bulk, about 30-45 minutes.

Bake at 375°F for 18 to 20 minutes or until tops are golden brown.

Brush tops of rolls with melted butter.

You can use your oven as a dough incubator, turning it on to 400°F for one minute, then turning it off, and placing bowl of dough in the oven for the two rising times.

I also like to place a pan of water on the bottom of my oven. I’ve read that it mimics a convection oven and helps bread to bake moist.