2 c Water
1 c Quick-cooking oats
3 tb Butter or margarine
1 pk Active dry yeast
1/3 c Warm water; 110 to 115 degre
1/3 c Packed brown sugar
1 tb Sugar
1 1/2 ts Salt
4 3/4 c All-purpose flour
Recipe by: TASTE OF HOME - FEB/MARCH 1996 In a
saucepan, bring water to a boil; add oats and butter.
Cook and stir for 1 minute. Remove from the 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 board; knead
until smooth and elastic, about 6-8 min. Place in a
greased bowl, turning once to grease top. cover and
let rise in a warm place until doubled, about 1 hour.
Punch down ; allow to rest for 10 min. Shape into 18
balls. Place in two greased 9" round pans. Cover and
let rise until doubled, about 45 min. Bake at 350
degrees for 20-25 minutes or until golden brown. Cool
on wire racks.
