In large bowl, stir together 2 cups of the all-purpose flour, the whole wheat flour, 2 tablespoons brown sugar, the table salt and yeast.

Add warm water; beat with electric mixer on low speed 1 minute, scraping bowl occasionally.

Beat on medium speed 1 minute, scraping bowl frequently.

With spoon, stir in enough remaining 1½ to 2½ cups all-purpose flour, ½ cup at a time, until dough is soft and leaves side of bowl.

On lightly floured surface, knead dough 5 minutes or until smooth and elastic.

Grease large bowl with shortening or cooking spray.

Place dough in bowl, turning dough to grease all sides.

Cover loosely with plastic wrap and cloth towel; let rise in warm place 1 hour or until doubled in size.

Line 2 large cookie sheets with cooking parchment paper; spray paper with cooking spray.

Divide dough into 18 equal pieces.

Shape into rolls; place 3 inches apart on cookie sheets.

Cover loosely with plastic wrap; let rise 30 to 45 minutes or until almost doubled in size.

Heat oven to 425°F.

In large stockpot, heat 2 quarts water to boiling.

Stir in baking soda and 1 tablespoon brown sugar until dissolved (mixture will foam).

Reduce heat to low.

Carefully place 3 rolls in simmering water.

Cook 30 seconds; turn and cook 30 seconds longer.

With slotted spoon, remove rolls and return to cookie sheet.

Repeat with remaining rolls.

In small bowl, beat egg yolk and 1 tablespoon water.

Brush egg mixture over each roll.

Using scissors or serrated knife, cut ½-inch crosses in center of each roll.

Sprinkle with coarse salt.

Bake 10 to 15 minutes or until deep golden brown.

Remove from cookie sheets to cooling racks.

Serve warm or at room temperature.