Dissolve yeast in water; stirring well; let stand 5 minutes.
Mix whole wheat flour, 1/2 cup all-purpose flour, salt and soda together in large mixing bowl. Blend in buttermilk and yeast mixture; then blend in oil and honey. Continue to mix on low speed using dough hook, adding more of remaining all purpose flour, until dough is elastic and smooth. (If making without a dough hook, add only as much flour as you can, then knead until smooth and elastic on lightly floured surface, adding more flour as necessary).
Place dough in a greased bowl, turning to coat surface; cover and let rise until doubled, about 1 hour. Punch down.
Roll dough about 3/8-inch thick on lightly floured surface. Using floured 3-inch round cutter, cut dough into circles. Crease slightly off-center with back of a knife; brush with melted butter. Fold in half; overlapping top over bottom. Place on baking sheet coated with cooking spray.
Cover and let rise until doubled, about 1 hour.
Bake rolls at 400°F, on center rack of oven, about 12 to 15 minutes, or until golden brown. Serve immediately.