In a large mixing bowl, combine the dry yeast and whole wheat flour.

In another bowl, mix together the honey, salt, vegetable oil, and warm water.

Pour the wet ingredients into the bowl with the dry ingredients and stir until well combined.

The dough will be sticky.

Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place until doubled in size, about 1 hour.

Once doubled in size, mix in the all-purpose flour gradually until the dough comes together and forms a smooth and elastic texture.

Turn the dough out onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.

Place the dough in a greased container, turning it to coat the top with oil.

Cover and let it rise again until doubled in size, about 1 hour.

Punch down the risen dough and divide it into two equal portions for loaves and shape the remaining portion into rolls.

Place the shaped dough into greased loaf pans for loaves and onto a greased baking sheet for rolls.

Let the dough rise again until doubled in size, about 30-45 minutes.

Preheat the oven to 375°F (190°C).

Bake the loaves for 40-45 minutes or until golden brown and hollow-sounding when tapped on the bottom.

Bake the rolls for about 20-25 minutes until golden brown.

Remove the bread and rolls from the oven and let them cool on wire racks before slicing or serving.