In a large bowl, combine cracked wheat, butter, and boiling water; cool to lukewarm.
Add the remaining ingredients but only 2 cups of the flour.
Beat with an electric mixer on medium speed for 3 minutes and then gradually add, by hand, enough of the remaining flour until the dough pulls away from the sides of the bowl.
Turn out the dough onto a floured work surface and knead for about 8 minutes.
Place the dough into another large, greased bowl, turning the dough so the entire surface is greased.
Cover and let rise until double, about 1½ hours.
Punch down the dough and let it rest for about 5 minutes; shape into round rolls and place on greased baking sheets.
