Combine 2 cups of the all-purpose flour, yeast, salt, and sugar in large mixing bowl. Microwave the milk at power 5 for about 1 minute or until milk temperature is between 120-130 degrees. Stir milk before testing the temperature to get an accurate readin
Pour milk over flour, beating as you add the milk. Beat well. If you are using a heavy-duty mixer, beat on the next to lowest speed for about 1 minute. Add the butter and the eggs, one at a time, beating well after each addition. Add the one cup wheat flour; beat well. Stir in remaining flour until dough forms a ball. If you have a bread hook attachment to your mixer, change beaters at this point.
Using your dough hook, knead the dough for about 3 minutes on low then turn out on a floured board for the final kneading. If you do not have a dough hook, turn out onto a floured board and knead for about 5-10 minutes or until dough is smooth and has an elastic feel to it. The dough should be slightly sticky.
Shape into a ball. Place ball into a greased bowl; turn once to grease the surface. Cover and let rise in a warm place till double, about one hour.
Grease well a 9x13 inch cake pan. Punch dough down. Divide into 24 pieces. Shape dough into rolls by squishing flat between your hands and then drawing the edges toward the middle, making sure there are no creases. Pinch the edges together at the bottom of the roll. Place the roll face down in the pan to grease the top, then turn over, arranging the rolls in six rows of four each. Cover and let rise in a warm place until nearly double, about 30 minutes
Bake in a 375 degree oven for 15-17 minutes or until golden brown. Turn out on a wire rack. Lightly grease the tops with shortening or butter. Cover with a tea towel until ready to serve so they don’t dry out.