In small bowl, dissolve 1 tsp/5 mL sugar in warm water.

Sprinkle yeast over top.

Allow mixture to rest for 10 minutes, or until yeast bubbles up and doubles in volume.

Meanwhile, combine milk, oil, 3 tbsp/45 mL sugar and salt in small saucepan and heat until just warm.

Whisk in egg.

Combine milk mixture with yeast.

In large bowl, combine 1 cup/250 mL all-purpose flour with whole wheat flour.

Add yeast/milk mixture.

Stir until sticky dough is formed.

Add enough additional all-purpose flour, a little at a time, until dough is smooth and moist but not sticky.

Transfer dough to floured work surface.

Knead for 10 minutes by hand, 5 minutes in heavy-duty mixer fitted with dough hook or 1 minute in food processor.

Place dough in lightly oiled bowl and turn to coat with oil.

Cover with oiled plastic wrap.

Set in warm place to rise for 1 to 2 hours, or until dough doubles in size.

Punch dough down and knead lightly.

Divide into 12 pieces.

Cut each piece in half and roll into balls.

Place 2 balls in each cup of non-stick or lightly oiled muffin pan.

Cover loosely with oiled plastic wrap and set in warm place to rise for 30 to 45 minutes, or until double in size.

Bake in preheated 350°F/180°C oven for 20 minutes, or until puffed and golden brown.

Remove from pan and cool on racks.