I've made so many of these delicious rolls that I think I could make them blindfolded! I always take about 200 of them to the senior citizens' dinner at our church. After shaping the rolls, you can freeze them, then just thaw and bake when you need them. -Debbie Johnson Centertown, Missouri
- 2 cups quick-cooking oats
- 2/3 cup packed brown sugar
- 1/4 cup butter, cubed
- 1 tablespoon salt
- 2-1/2 cups boiling water
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 5-1/2 to 6 cups all-purpose flour
- Additional butter, melted
- In a large bowl, combine the oats, brown sugar, butter and salt; stir in boiling water. Cool to 110°-115°. In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Add oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Place in a greased 13x9-in. baking 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 a wire rack; brush with melted butter. Yield: 20 rolls.
Originally published as Oat Pan Rolls in Taste of Home February/March 2005, p38
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