Oat Pan Rolls

I do not recall exactly where I got this recipe, but I've had it in my archives for several years.  I believe it came from Taste of Home.  I passed it around a few times a while ago, but then hadn't made a batch for probably 3 or more years.  Then suddenly in the last couple of months I've had a half dozen people mention to me that this is one of their favorite recipes.  So I figured I'd better make them, take a picture, and post the recipe!  The oats make them hearty and just a bit chewy, an excellent accompaniment to a bowl of soup or as a roll for shredded pork sandwiches.  The original recipe calls for 2 T.(!!) of yeast, something I used to not bat an eye at, but I find that I prefer much less yeast and a little bit more patience with the rising process.  The texture is better and so is the flavor, in my opinion.  I used 1 1/2 T. with this batch because I was crunched for time, but will use 1 T. in the future.

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.