Follow the instructions for the Double Oven Bread, substituting a cup of whole wheat flour for the all-purpose flour. For seasoning, I relied on the salt (part of the recipe) as well as some fresh-ground black pepper.
This time around, I successfully took a picture of the dough in its earliest form, right after mixing.
Once the dough has risen and bubbled, divide into 12 equal-ish portions (you can see that I was only mildly successful in this endeavor), and let it rise for 2 hours.
Heat a pot in the oven at 450 degrees, but reduce the cooking times to 10-15 minutes covered, and an additional 10-15 minutes uncovered, until the rolls are golden brown.
I tried forming the rolls in two different ways to see how much of a difference can be made in the shape last minute, and found that you can made a flatter bun kind of shape by simply placing the dough seam side up without futzing with it. If you want a rounder kind of dinner roll shape, reform the dough into a ball, pinch the seam and place seam-side down in the pan.
Here you can see the difference in shape, with the round ones in the lower right-hand corner (and in the above picture):