In a small bowl, combine olive oil, sugar and salt. Add boiling water and stir to dissolve sugar; let cool to lukewarm.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
When sugar and water mixture has cooled, add yeast mixture, eggs, wholemeal flour and 1/2 of the bread flour. Stir in the remaining flour, a little at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Divide the dough into 24 equal pieces and form into rounds. Place the rounds on lightly greased baking trays. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 180 degrees C.
Bake in preheated oven until golden brown, about 15 to 20 minutes.