Let’s see how to prepare the whole wheat rolls.

In a large bowl, pour the flour, yeast, and sugar, and stir with your hands to mix while incorporating air into the flour. In a small pot, heat the water until it is lukewarm, then slowly pour it into the flour, starting to mix. Add a tablespoon of extra virgin olive oil while mixing, and finally, add the salt. Transfer to a kneading board and continue kneading by hand, stretching and folding the dough until it becomes smooth and homogeneous. Then return it to the bowl and let it rise for at least an hour, covered with a towel. After this time, take the dough, stretch it, fold it, form it into a ball, and let it rise again until it doubles in size, always covered. Once it has risen, form the dough into roll-sized balls of your choice—I made them 50g each. Place the prepared dough balls on a rectangular baking tray lined with parchment paper, spacing them out as they will continue to grow. Let rise for another 30/40 minutes, brush with a little oil or water and sprinkle the surface with sesame seeds, then bake in a preheated oven at 356°F (180°C) for about 15 minutes or until the desired golden-brown color is achieved. When ready, let them cool on a wire rack.