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In small bowl, sprinkle yeast over lukewarm water; stir in sugar. Let stand 5 minutes, until foamy. In large bowl or food processor, combine bread flour, cracked wheat, whole-wheat flour and salt. If using processor, pulse 1 minute, or until dough begins to form a ball. If mixing by hand, sprinkle work surface with reserved tablespoon flour. Turn dough out onto prepared work surface and knead 5 minutes. Spray large bowl with nonstick cooking spray; place dough in bowl. Cover loosely with plastic wrap or damp towel and let rise in a warm, draft-free place until dough doubles in volume, 1-1 1/2 hours. Sprinkle work surface with reserved tablespoon flour. Spray baking sheet with nonstick cooking spray. Punch down dough; turn out onto prepared work surface and divide into 4 equal parts. Shape each into a ball and place on prepared baking sheet. Cover loosely with plastic wrap or damp towel and let rise in a warm, draft-free place until rolls double in volume, 1-1 1/2 hours. Preheat oven to 450º F. Bake rolls until lightly browned and puffy, 15 minutes. Makes 4 servings