1/2 c. warm water (110 to 115 degrees)
1/2 tsp. sugar
2 pkgs. active dry yeast
1 c. milk
1 c. water
1/4 c. honey
2 tbsp. brown sugar
4 tsp. salt
1/4 c. butter or sugar
2 1/2 c. cracked wheat flour or whole wheat flour
2 slightly beaten eggs
5 to 5 1/2 c. all purpose flour

Stir together warm water, sugar, and yeast; set aside. Heat milk, water, honey, brown sugar, salt, and butter just until warm (115-120 degrees) and butter is almost melted.

Transfer into a large mixing bowl. Add the softened yeast; stir until smooth. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic, 6-8 minutes total.

Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place until double, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into fourths. Cover; let rest 10 minutes.

Shape into desired rolls such as cloverleafs, butter horns or knots. Place on lightly greased baking pans. Cover; let rise until nearly double, about 30 minutes. Bake at 375 degrees for 12-15 minutes or until golden. Makes 4 dozen rolls

NOTE: To make cracked-wheat flour, place wheat berries, 1 cup at a time, in a blender or grain mill. Cover and blend for 1 to 1 1/2 minutes. DO NOT use blenders with plastic containers.