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Tase of Home Magazine - Patricia Rutherford

Serves/Makes:2 dozen

Ingredients

• 2-1/3 cups (550 ml) water, divided
• 1 cup (225 ml) quick-cooking oats
• 2/3 cup (150 ml) packed brown sugar
• 3 tbsp (45 ml) butter or margarine
• 1-1/2 tsp (7 ml) salt
• 2 packages active dry yeast
• 5 to 5-3/4 cups (1350 ml) all-purpose flour

Preparation

• In a saucepan, bring 2 cups (475 ml) water to a boil.
• Stir in oats; reduce heat.
• Simmer, uncovered, for 1 minute.
• Stir in brown sugar, butter, salt and remaining water.
• Transfer to a mixing bowl; let stand until mixture reaches 100 115 degrees (45 C.).
• Stir in yeast.
• Add 3 cups (700 ml) flour; beat well.
• 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; turn once to grease top.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down; shape into 24 rolls.
• Place on greased baking sheets.
• Cover and let rise until doubled, about 30 minutes.
• Bake at 350 degrees (175 C.) for 20-15 minutes or until golden brown.
• Remove from pan and cool on wire racks.

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