Preheat oven to 400°F
Add ½ cup warm water, 1 tbsp yeast, and 1 tbsp of sugar to a bowl. Stir to dissolve and and set aside for 8-10 minutes to allow the yeast to bloom.
In a large bowl, sift together the whole wheat pastry flour, vital wheat gluten, salt, and the remaining 2 tbsp of sugar.
In a third bowl, combine the melted butter, egg, milk, oil and the remaining ½ cup of warm water together.
Add all the wet ingredients to the dry ingredients and mix until a rough dough forms.
Turn your dough out onto a lightly floured surface and knead constantly for 7-8 minutes until the dough is smooth and elastic.
Divide and roll the dough into 12 equally portioned balls and place them into a greased baking dish. Cover with a damp cloth or place inside a plastic bag and set in a warm area to rest for 20-30 minutes.
Bake your rolls at 400°F for 12-15 minutes until tops are golden brown.
Remove your rolls from the oven and brush the tops with melted butter and bake for an additional 2 minutes for color and even browning.* (See note)
Let your rolls cool for 10 minutes before removing them from the baking dish and enjoying. Store any leftovers in a brown paper bag or wrapped in foil and then in a food grade plastic bag in the fridge for up to a week, or freezer for up to three months.