Mix 3 cups whole wheat flour, sugar, salt and undissolved yeast in a large mixer bowl.
Combine milk, water and butter; heat to very warm (120° to 130°F). Butter does not need to melt completely. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup whole wheat flour and 1 cup all-purpose flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional all-purpose flour to make a soft dough. Turn out onto lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Cover; let dough rest 10 minutes.
Divide dough into 4 equal pieces. Proceed according to directions (below) for desired shapes. Cover; let rise in a warm, draft-free place until almost doubled, about 1 hour.
Bake at 275°F for 20 to 25 minutes, or until rolls just start to change color. Cool in pans or on sheets 20 minutes. Remove from pans or sheets and finish cooling on wire racks. Place cooled rolls in resealable plastic bags and refrigerate up to 1 week OR freeze up to 1 month.
Before serving, preheat oven to 400°F and place rolls on ungreased baking sheet. Bake for 10 to 12 minutes, or until golden brown. If desired, brush hot rolls with melted butter. Serve warm.
Shapes for classic dinner rolls: Divide each piece into 12 equal pieces. Shape each piece into a smooth round ball. Place each one in a greased muffin cup.
Shapes for cloverleaf: Divide dough into 36 equal pieces. Place 3 each in greased muffin cups.
Shapes for bowknots: Roll each piece to a 12 x 6-inch rectangle. Cut into 12 (1-inch) strips. Tie strips into knots, leaving a loose loop in the center. Place on greased baking sheets about 2 inches apart.
Shapes for curlicue Rolls: Roll each piece to a 12 x 9-inch rectangle. Cut into 12 (1-inch) strips. Hold one end of each strip firmly between thumb and index finger, and wind dough to form a coil. Tuck end firmly underneath. Place on greased baking sheets about 2 inches apart.