This recipe is originally from nstemple on Veg Web. I've modified it to make corrections and to give the bread more softness.
Maple Wheat Pull-Apart Rolls
1 1/2 cups warmed unsweetened soy milk (microwave about 30 seconds)
3 tablespoons maple syrup
1 pkg. instant yeast (quick-rise)**
1/4 cup canola oil
1 1/2 cups whole-wheat flour
2 cups unbleached white flour***
1 teaspoon salt
Oil for brushing
In a large bowl, combine soy milk and maple syrup. Add yeast and stir to dissolve. Cover and let sit until bubbly, about 5 minutes.
To yeast mixture, add canola oil, whole-wheat flour, 1 1/2 cups unbleached white flour, and salt. Stir until well mixed.
Generously flour a work surface with some the remaining flour and place dough on it. Knead dough, gradually incorporating remaining flour (until the dough you've incorporated enough that the dough doesn't stick to your hands). The kneading will take 10 to 12 minutes. By the end of this time the dough should be slightly sticky but it should not stick to your hands (add a little more flour if it does). Place dough in a large oiled bowl, turn dough in bowl to coat with oil, and cover bowl with plastic wrap. Place in a warm place. Let rise until doubled, 30 to 45 minutes.
Lightly oil an 9"x16" glass baking pan. Divide dough into 16 equal pieces, shape into round balls, brush lightly with oil, and place in prepared pan. Cover with plastic wrap, place in a warm place, and let rise until until doubled, 30 minutes.
Preheat oven to 400 degrees. Bake rolls until golden brown, 20 minutes.
** High Altitude - use less than a package. I didn't measure it, I just left about a 1/2 tsp in the package.
*** This will depend on the dryness of your flour. I live in very dry climate, so my flour is very dry. You may need more.