Cracked Wheat Rolls take me back to my Aunt Betty's kitchen, where these were a regular part of dinner.
This is my Aunt Betty's recipe. It is based on her regular dinner roll recipe, which you can find here.
If you can, plan to serve dinner about 15 minutes after these rolls come out of the oven. That is when they are at their best. Thankfully, they remain awesome even after they cool.
Here is the recipe:
Cracked Wheat Rolls
2 C boiling waterIn the mixing bowl, pour the 2 C boiling water over the cracked wheat and stir them together. Let stand a few minutes and then add the 1 C cold water. Add the oil and molasses. Mix together the 3 C flour with the yeast, sugar, potato flakes, dry milk, and salt. Add them and the eggs to the cracked wheat mixture. Beat with mixer until smooth. Kneading by hand or with dough hook, add enough flour to make soft dough (5-6 C). In oiled bowl, let rise once or twice. Shape into rolls and place in greased pans; let rise. Bake at 350°F until brown, about 20 minutes.
2 C cracked wheat
1 C cold water
½ C canola oil
1/3 C molasses
3 C unbleached all-purpose flour
2 T yeast
1 C sugar
½ C instant potato flakes
1 C instant nonfat dry milk
1 T salt
5-6 C unbleached all-purpose flour