Cover with hot water in a small bowl and allow to stand until softened, 1 to 1 1/2 hours. Drain if necessary.
Dissolve yeast in 1 cup warm water. Set aside.
In a large bowl, combine butter or margarine, honey, salt, mashed potatoes, potato water (water in which potato has cooked) and eggs. Stir in yeast and cracked wheat. Mix in unbleached all-purpose flour and beat for 2 to 3 minutes by machine, about 150 st
Turn the dough out onto a floured work surface and knead till smooth and elastic. Shape and bake rolls immediately, or refrigerate the dough up to 6 days, covered with plastic wrap, punching down as necessary.
If the dough has been refrigerated, let it come to room temperature. If it hasn't, let it rise in a warm spot until doubled in bulk, about 1 hour. Punch down.
Divide the dough into six portions. Roll each portion into a 9-inch round, about 1/2-inch thick. Brush rounds with slightly beaten egg white, then sprinkle with sesame seeds. Cut each round into 6 pie-shaped wedges. Roll up each wedge, beginning at the wi
Set the pan in a warm spot and let the rolls rise till doubled, 45 minutes to 1 hour. Bake at 375°F for 20 to 25 minutes, or until well browned.