Dissolve yeast in warm water in large mixer bowl. Add 1 cup all purpose flour and all remaining ingredients except whole wheat flour. Beat at medium speed, scraping bowl often, until smooth (2 to 3 minutes).
Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes).
Place into greased bowl, turn greased-side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days. Punch down dough. Shape into 20 balls with floured hands; place into greased 13x9-inch baking pan. Cover; let rise until double in size (1 1/2 to 2 hours).
Heat oven to 375œF. Bake for 25 to 30 minutes or until golden brown. Brush tops of rolls with butter, if desired.