Ingredients
1-1/2 cups boiling water1-1/2 cups old-fashioned oats1/3 cup packed brown sugar1-1/2 teaspoons salt1 tablespoon canola oil1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)2-3/4 to 3-1/4 cups all-purpose flourOptional: Butter and honey
Preparation
Pour boiling water over oats in a large bowl. Add brown sugar, salt and oil. Cool to 110°-115°, stirring occasionally. Meanwhile, in a small bowl, dissolve yeast in warm water; let stand 5 minutes. Add to oat mixture. Beat in enough flour to form a stiff dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 350°. Bake until lightly browned, 20-25 minutes. Remove from pan to a wire rack to cool. If desired, serve with butter and honey.
