Instructions

1.  Add the cracked wheat and 1/4 t. salt to the boiling water in a heat proof bowl and let sit for about 30 minutes or until tender.
2. Drain the wheat over a bowl to retain the soaking liquid. Set the tender cracked wheat aside.
3. Combine a 1/4 c. of the still slightly warm soaking liquid, honey and yeast together in the bowl of a stand mixer and let sit for 5 minutes or until bubbly.
4. Add in the flours, cracked wheat, remaining salt, olive oil and eggs and knead with the knead hook on medium high speed.  My dough was still dry so I added in about 1/4 c. of the remaining soaking liquid and kneaded this dough vigorously for an additional 3 or so minutes until a nice elastic and smooth ball of dough formed.
5. Lightly grease a large bowl with a little olive oil and place the dough in the bowl, cover with a shower cap and place in the refrigerator overnight.
6. The next morning pull the dough out to warm slightly, cut the dough into 16 equal pieces and roll into balls.
7. Grease a baking sheet with olive oil, place all 16 on one large sheet and cover with plastic wrap.
8. Let the rolls proof in the refrigerator while you’re at work for 10 hours or so.
9. Pull the rolls out, pre-heat the oven to 375 degrees fahrenheit and let the rolls sit at room temperature for 30 to 60 minutes.
10. Uncover the rolls and place them in the oven to bake for about 20 minutes or until slightly golden brown.
11. Let cool and serve warm or store in the refrigerator for up to 5 days.  They will eventually mold in the refrigerator so if you want to store longer throw them in a ziploc with all air removed and toss them in the freezer.