Oat Pan Rolls
2 cups oats (quick cooking is best but old fashioned works also)
2/3 cup packed brown sugar
¼ cup butter, cubed
1 T. salt
2 ½ cups boiling water
1 - 1 1/2 T. dry active yeast
½ cup warm water
5 ½ to 6 cups all purpose flour (may substitute half whole wheat flour)
Additional butter, melted
In a bowl, combine the oats, brown sugar, butter and salt; stir in boiling water. Allow to cool to 110-115 degrees (the way I test for this temperature is to stick my finger in and see if it's hot, but not so hot I can't stand it - super scientific). In a large mixing bowl, dissolve yeast in ½ 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.