Oatmeal Dinner Rolls
|Old-fashioned oats||2 Cup (32 tbs), uncooked|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Sweet cream butter||1⁄4 Cup (4 tbs)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (105° To 115°F)|
|All purpose flour||7 1⁄4 Cup (116 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Light molasses||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
In medium heatproof bowl, combine oats, boiling water and butter; stir until butter is melted.
Cool until warm (105° to 115°F).
In large bowl, combine yeast and water; stir to dissolve yeast.
Stir in oat mixture, 2 cups of the flour, the sugar, molasses, eggs and salt; beat until smooth.
Stir in enough of the remaining flour to make dough easy to handle.
Turn out onto lightly floured surface.
Knead 10 minutes or until dough is smooth and elastic, adding as much remaining flour as needed to prevent sticking.
Shape dough into ball.
Place in large, greased bowl; turn dough once to grease surface.
Cover with towel; let rise in warm place (85 °F) until doubled, about 1 1/2 hours.
Punch dough down; divide in half.
With floured hands, shape each half into 18 smooth balls.
Place balls in 2 greased 13x9x2-inch pans.
Cover; let rise in warm place until doubled, about 1 hour.
Bake in preheated 375 °F oven 20 to 25 minutes or until golden brown.
Remove from pans to wire racks.
If desired, brush tops of hot rolls with melted butter; serve warm.