In your mixing bowl, add yeast, 1/2 c. sugar, and hot water. Let it proof for about 5 minutes.

Once the yeast has proofed (becomes foamy), add remaining sugar, butter, and salt. With your paddle attachment, mix together on low - medium. Gradually add eggs while mixing. Add the whole wheat flour, a cup at a time. Mix in between additions. Do the same with the bread flour until dough is soft and just slightly sticky. Slightly being the key word. If you can't handle it with your hands, then you need more flour.

Remove paddle and form dough into a ball. Return dough to bowl, cover with plastic wrap or lid and let rise until doubled. Knead and punch down and let rise again until doubled in size. Punch down and form a large ball. You are ready to form buns.

Grease (I use Crisco) 4-5 jelly roll pans. Form buns (I hold dough in one hand, stretching the outer parts with my other hand and tuck each stretched piece behind) and place on sheets. Cover with tea towels and let rise for at least an hour. My last batch made 40 buns.

Pre-heat oven to 350 degrees. Bake each sheet for 15 minutes. Brush with butter immediately after they are out of the oven, remove from pans, and cool on racks.

They freeze very well in freezer bags.