In a bowl of a stand mixer fitted the dough hook combine ¼ cup of the water, yeast, and sugar.
Stir to dissolve.
Set aside for 5 minutes -- it should be foamy.
Add the remaining warm water, 2 cups of the wheat flour, 1 cup of the bread flour, and the Parmesan.
Mix for 2 minutes on low speed.
Cover with a tea towel and let rise for 45 minutes.
Gently stir in the olive oil and salt.
With the mixer running on low add the remaining flour until the dough pulls away from the sides of the bowl. You may need slightly more or less than the recipe calls for.
Knead on low speed for 4 minutes.
The dough should be slightly sticky.
Turn out on the counter, cover with the tea towel and let rest for 10 minutes.
Divide into 16 equal portions and shape into rolls.
Place on prepared baking sheets.
Cover with the tea towel and let rise for 30 minutes.
Brush with olive oil and sprinkle with Fleur de Sel and some more Parmesan.
Bake for 15 minutes, or until bottoms sound hollow when tapped.
Remove from oven, let cool for 5 minutes, and serve warm.