In a medium bowl, mix sugar and water. Sprinkle with yeast and set aside for a few minutes while you gather the remaining ingredients.
Stir in the olive oil, salt and both flours.
Knead for about 10 minutes, or until you have nice smooth elastic dough. Add a bit more flour or water if needed to get the right consistency.
Place dough in an oiled bowl and cover. Place in a warm place and let rise until doubled in size, about an hour.
Punch down dough, then let rest for about 10 minutes. Then place on a lightly floured surface and roll into a rectangle. Cut into 8 equal pieces. Roll those pieces into “snakes” about a foot long.
Shape each piece into a U. Then cross the ends, wrap the ends back over and pinch them together. See the pictures above for a visual.
Pinch all of the places where the dough overlaps itself to secure and pinch the ends to give them the Celtic knot shape.
Place on baking sheets that have been greased or lined with baking mats. Cover with towels and allow to rise again, about 45 minutes.
Preheat oven to 400°F.
Bake rolls for about 10 minutes.
Meanwhile, place melted butter, garlic salt and chopped scallion in a small blender bowl and buzz for a couple of seconds.
When rolls are finished baking, brush with butter and serve warm.
Notes
You can easily sub in all purpose flour for the whole wheat flour if you’d like.You can also use your favorite herbs instead of a green onion if you prefer.