Justgrams recently made oatmeal bread and that reminded me of this recipe I haven’t done in a long time. Yeast is not my best friend but it co-operated today and these were light as a feather. I was in a hurry so I skipped the kneading for 6-8 minutes and skipped the resting part after punching down. ..they still came out great. It’s a sticky dough but try and work it with as little flour as you can or it will heavy up.
2 cups water
1 cup quick oats (I used regular-came out fine)
3 Tb. butter
1 pkg. dry yeast
1/3 cup warm water
1/4 cup brown sugar (recipe called for 1/3 cup plus 1 Tb. white sugar but I didn’t want them so sweet-they were to go with soup.)
1 1/2 tsp. salt
4 cups flour
Bring water to a boil in a small saucepan. Add oats and butter, cook and stir for 1 minutes, then remove to cool to lukewarm. In a large mixing bowl, add yeast to warm water and let bloom. When foamy, add oat mixture, brown sugar, salt and flour. Mix well then knead for 6-8 minutes until smooth. Place in an oiled bowl, turn to coat. Cover and let rise until double in bulk-about an hour. Punch down, let rest for 10 minutes. Shape into rolls and place not quite touching in a greased 9 inch round cake pan. recipe says 18 rolls, I got more like 24. Let rise again-30-40 minutes, until double in size. Bake at 375 for about 20 minutes or until golden brown on top.
They were KILLER! Soft and light, very flavorful, I ate them straight, very unusual for me. R