1. Over medium heat, scald milk in a medium saucepan. Add cracked wheat, stir, cover, and let mixture sit for 5 minutes or until wheat absorbs all the milk. Stir wheat occasionally until warm, rather than hot (about 110 degrees F), about 12 minutes.

2. In a large bowl, stir yeast into water to soften. Add softened cracked wheat, oil, honey, salt, and 2 cups of the flour to yeast. Beat vigorously for 2 minutes, with a wooden spoon or the paddle attachment of a stand mixer. Gradually add flour, 1/4 cup at a time, until dough begins to pull away from side of bowl. Transfer dough to a floured work surface. Wipe bowl clean and coat it with oil; set aside.

3. Knead dough, adding flour a little at a time if needed, until dough is smooth and elastic. Put dough into oiled bowl. Turn to coat entire ball of dough with oil. Cover with a tightly woven cloth and let rise until doubled, about an hour. Line two baking sheets with parchment paper.

4. When dough has doubled in size, transfer it to a lightly oiled work surface and divide into 36 equal pieces. Round each piece into a ball and flatten the top slightly. Place 1 inch apart on parchment-lined or well-seasoned baking sheets. Cover with a towel and let rise for 45 minutes.

5. About 10 minutes before baking, preheat oven to 400 degrees F. For a soft crust, brush tops of each roll with oil. Bake for 20 minutes, or until internal temperature of rolls reaches 190 degrees F on an instant-read thermometer. Rolls will be golden on top and bottom.

6. Immediately remove rolls from baking sheets and cool on a rack to prevent crust from becoming soggy. Leftover rolls may be frozen in a plastic freezer bag. Before serving, reheat at 300 degrees F for 5 to 10 minutes.

Source: Hannaford fresh Magazine, January - February 2007