Hi Rose, both of these flours are called for to ensure a high rise and pleasant texture in the rolls. While 100% whole wheat rolls can be tasty, often times they are heavier and more dense than if they included some white flour. Whole wheat flour includes part of the wheat kernel known as the bran, which is a sharp outer shell that actually shreds the gluten that otherwise creates the structure in yeast dough. By including a some all-purpose flour, you reinforce the gluten and will get a lighter roll. We recommend using the ratio of flours listed here in the recipe for best results; the protein can't always be calculated straightforward in the way you suggest. Kindly, Kye@KAF

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