Spray large bowl with nonstick cooking spray. In small bowl, sprinkle yeast over lukewarm water; stir to combine. Let stand 10 minutes, until yeast is dissolved. In large bowl or food processor, combine all but 2 tablespoons of the all-purpose flour, and the whole-wheat flour and salt; with on-off motion, pulse processor until mixture is blended. With machine on, add yeast mixture; stir until well blended or process 1 minute, until dough forms a ball and cleans sides of bowl. Sprinkle work surface with 1 tablespoon of the remaining flour; transfer dough to prepared surface. Knead dough 10 minutes, until smooth and elastic. Transfer dough to prepared bowl; let rise in warm, draft-free place, covered, 1 hour, until doubled in size. Punch down dough. Sprinkle work surface with remaining 1 tablespoon flour; transfer dough to prepared surface. Divide dough into 12 equal pieces; form each piece into an oval with pointed ends. Spray a shiny baking sheet with nonstick cooking spray; place ovals 3" apart on prepared baking sheet.  Let rolls rise in warm, draft-free place, covered loosely with plastic wrap, 1 hour, until doubled in size. Preheat oven to 400ºF. Adjust oven rack to divide oven in half. With sharp knife, make a shallow slit in top of each oval, beginning and ending 1/2" from pointed ends. Bake in center of oven 20-25 minutes, until rolls are golden brown and sound hollow when tapped.  Transfer rolls to wire rack to cool. Makes 12 servings