Oh my, these rolls are so yummy, I'd rather eat them than cake!
Yield: 24 rolls
2 cups water
1 cup uncooked oatmeal
1/3 cup lukewarm water (105 to 115 degrees)
2 packages active dry yeast
3 Tablespoons butter or margarine
2/3 cups brown sugar
1 Tablespoon sugar
1 1/2 teaspoons salt
5 to 5 3/4 cups flour, divided use
In a small saucepan, over medium heat, bring the 2 cups water to a boil.
Stir in the oatmeal and butter; simmer for 1 minute.
Pour into a large bowl; allow to cool to very warm.
Meanwhile, in a small bowl, combine the lukewarm water and yeast; let stand until the yeast is dissolved and bubbly (about 5 minutes).
When the oatmeal mixture has cooled, stir in the brown and white sugars, salt and dissolved yeast.
Using a wooden spoon, beat in 2 1/2 cups of the flour until smooth; stir in enough of the remaining flour to make a soft, manageable dough.
Lightly dust a clean work surface with flour.
Turn the dough out onto the floured surface; knead in as much of the remaining flour as needed, working until the dough is smooth and elastic (about 6 to 8 minutes).
Wash and dry the large bowl.
Lightly spray with non-stick vegetable oil coating.
Place the dough in the bowl, turning to grease the top.
Cover with a clean towel; let rise in a warm place until the dough has doubled (about 1 hour).
Meanwhile, lightly spray two 13 x 9 x 2-inch pans with non-stick vegetable oil coating; set aside.
When the dough has doubled, punch down; turn out again onto the floured surface.
Divide into two equal halves; divide each half into twelve equal pieces.
Shape each piece into a smooth ball; arrange twelve balls in each pan.
Cover with the towel; let rise again until doubled (about 45 to 60 minutes).
When the rolls have almost doubled, preheat the oven to 350º F.
Bake for 20 to 30 minutes, switching the pan positions halfway through the baking time to assure even browning.
Posted by LuAnn on KRT.
Adapted years ago from a Reiman Publications magazine (not sure which one).