2 cups water
1 cup quick-cooking oats
3 Tbsp. butter
1 pkg. active dry yeast (1/4 oz.)
1/3 cup warm water (110*-115*)
1/3 cup packed brown sugar
1 Tbsp. sugar
1-1/2 tsp. salt
1-3/4 to 5-1/4 cups all-purpose flour
In a saucepan, bring water to a boil. Add oats and butter. Cook and stir for 1 minute. Remove from heat; cool to lukewarm. In a mixing bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cups of flour; beat until smooth. Add 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; allow to rest for 10 minutes. Shape into 18 balls. Place in 2-9 inch round baking pans, coating with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes. Bake at 350* for about 20-25 minutes, or until golden brown. Remove from pan to wire racks. Yields: 1 1/2 dozen
1 roll= 172 calories, 33 carbs, 4g. protein, 2 g. fat, 1 g. fiber
