Cracked Wheat Rolls

1. Cook the bulgur wheat in 3/4 cups water in a small saucepan on the stove or in a glass container in the microwave. Heat to boiling and simmer five minutes until water is absorbed. Stir frequently. Cool.
2. In a mixing bowl, combine whole wheat flour, sugar, salt, yeast, and 1 cups all purpose flour.
3. Heat 2 cups water and 1/2 cup butter until very warm (120 degrees) and butter is soft or melted.
4. Mix liquid into dry ingredients on low speed with a paddle. Beat 2 minutes on medium speed. Beat in egg and one cup additional flour to make a thick batter. Beat 2 minutes . Add cooled bulgur wheat and 2 cups flour to make a soft dough.
5. Using a dough hook in the mixer, knead the dough, sprinkling more flour to keep from sticking. Continue kneading and sprinkling (adding about another cup of flour) until dough is a smooth elastic ball.
6. Turn dough out into a greased bowl and let rise until doubled, 1 1/2 hours.
7. Punch down dough. At this point the dough can be refrigerated for up to three days, punching down as necessary.
8. Cut dough into 30 equal size pieces and place one inch apart onto greased cookie sheets. Cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
9. Preheat oven to 425 degrees. Bake rolls 15 to 20 minutes until golden brown. Brush tops of rolls with melted butter.
Just try not to eat one immediately!