Combine milk, yeast and 1 tablespoon sugat in a small bowl, let stand until foamy, about 5 - 10 minutes.
With a stand mixer bowl, pour the yeast mixture. Add whole wheat flour,remaining sugar, egg, salt and butter.
Using the dough hook, gradually add all purpose flour, 1/2 cup at a time. Stop adding the flour when the dough looks soft and smooth. The dough should feel elastic and slightly tacky to the touch.
Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
Gently deflate dough by punching down. Cut into 14 pieces and form into a ball.
Coat a 10 in round pan with nonstick spray. Place dough balls into the prepared baking dish. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45-60 minutes.
Preheat oven to 375 F.
Lightly brush the tops with milk then place into oven and bake until golden brown, about 15-18 minutes.
