Dissolve yeast in warm water in a large bowl; let stand 5 minutes or until bubbly. Add molasses, sugar, oil, 2 teaspoons salt, and caraway and anise seeds; mix well. Stir in whole wheat flour and enough all-purpose flour to make a soft dough.
Turn dough out onto a lightly floured surface. linead dough 8 minutes or until smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until dough is doubled in bulk.
Punch dough down; turn out onto a lightly floured surface, and knead 4 to 5 times. Roll dough into a 1/4-inch-thick circle on a lightly floured surface; cut into 12 wedges. Roll up each wedge tightly, beginning at the wide end. Seal points, and place on a lightly greased baking sheet.
Cover and repeat rising procedure 30 minutes or until doubled in bulk. Brush rolls with water, and sprinkle with crushed sea salt. Bake at 425° for 10 minutes or until browned.