Thursday, June 7, 2007
Oat Pan Rolls
2 c. quick cooking oats
2/3 c. packed brown sugar
1/4 c. butter, cubed
1 T. salt
2 1/2 c. boiling water
4 1/2 t. active dry yeast (or two packages 1/4 ounce, each)
1/2 c. warm water (110-115 degrees)
5 1/2 to six cups all purpose flour
Additional melted butter
In a bowl combine 1st four ingredients. Stir in boiling water. Cool to 110-115 degrees
In a large mixing bowl, dissolve yeast in warm water; let stand for 5 minutes.
Add oat mixture and 2 c. flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic, 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour.
Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Place in a greased 13x9 in pan. Cover and let rise until doubled, about 45 minutes. Bake at 350 for 30-35 minutes or until golden brown. Remove from pan to wire rack and brush with melted butter. Yield: 20 rolls