Mix the yeast, maple syrup and warm water in a large bowl or the bowl of a stand mixer. Let it stand 10 minutes or until the yeast starts to froth.
Add 1 cup of whole-wheat flour and 1 cup of all-purpose flour. Mix and let stand for about 15 minutes.
Add the sourdough, flaxmeal, salt, oil, and baking soda. Add the flour, a cup at a time, alternating the whole-wheat and all-purpose flours, until the dough is no longer sticky.
Continue to knead for eight minutes on medium speed or by hand. Shape the dough into a smooth ball and place in a large, oiled bowl for an hour or until doubled in size.
Punch down the dough and divide it into 24 pieces. At this point you can shape the rolls any way you want to. I rolled each roll into a long cylinder, rolled it, and then tucked the end underneath. But you can shape them into
Place the rolls on a lightly greased baking sheet at least 2 inches apart.
Let the rolls rise about an hour or until they have doubled in size. Preheat an oven to 370 degrees.
Bake the rolls for 23 minutes until golden-brown. Remove them to a rack and let cool for another 10 minutes. Remove the rolls from the baking sheet and continue cooling them on a rack.
These taste great warm from the oven, but you can also freshen them up later by popping in an oven for a couple of minutes.