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.

Cover and let rise for 30 minutes.

Meanwhile, preheat the oven to 350°.

Bake for 15 to 20 minutes or until done.