Place the warm water, yeast, and 1 teaspoon of sugar in the bowl of a stand mixer fitted with the paddle attachment. Let stand for 10 minutes until foamy.
Add the all-purpose flour, then turn the mixer to medium speed. Add light brown sugar, molasses, honey, cocoa powder, butter, egg, and salt and beat for 2 minutes.
Switch to the dough hook, add 1 cup of whole wheat flour, and beat for 2 minutes.
Add the remaining 1 1/4 cups of whole wheat flour and beat until the dough pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured surface and knead 4 to 5 times.
Place the dough in a greased bowl, turning to coat the top. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
Divide the dough into 12 equal pieces, shape into balls, and place on a greased baking sheet. Brush with egg white and sprinkle with oats and sunflower seeds. Cover and let rise for 1 hour.
Heat oven to 350 degrees. Bake rolls for 20 to 22 minutes.
