Oat Pan Rolls

Posting here on location from the blustery, but blissful Blackfoot, ID. Sitting on the white fancy couch with the Mayor and Mrs. We're safe from the elements and feeling warm and fancy free. For those of you still planning your Thanksgiving menu, might I put a plug in for a recipe passed from Nurse Heidi via Laura Bear?

These Oat Pan Rolls are SO tasty. I actually made them on Saturday into 2 full loaves--froze one and well, let's just say the other is being put to good use. Try them this Thanksgiving. I know you won't be disappointed.

Oat Pan Rolls

2 cups oats (quick cooking is best, but old fashioned works, too)
2/3 cup packed brown sugar
1/4 cup butter, cubed (don't you dare use margarine)
1 T salt
2 1/2 cups boiling water
2 T dry yeast
1/2 cup warm water
5 1/2-6 cups all purpose flour (may substitute half whole wheat flour).
I actually ended up using just 2 cups of WW flour and just shy of 3 cups AP flour.
Additional butter, melted

In a bowl, combine the oats, brown sugar, butter & salt. Stir in boiling water. Allow to cool to 110-115 degrees. In a large mixing bowl, dissolve yeast in 1/2 cup 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 9x13 pan. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pan to a wire rack; brush with melted butter.

EAT UP!

p.s. I have bangs.