2 cups quick-cooking oats
2/3 cup packed brown sugar
1 tablespoon salt
2-1/2 cups boiling water
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
5-1/2 to 6 cups all-purpose flour
Additional butter, melted
In a large bowl, combine the oats, brown sugar, butter and salt; stir in boiling water. Cool to 110° to 115°. In a large bowl, dissolve yeast in 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 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to a wire rack; brush with melted butter. Yield: 20 rolls.
Nutrition Facts: 1 serving (1 each) equals 205 calories, 3 g fat (2 g saturated fat), 6 mg cholesterol, 381 mg sodium, 39 g carbohydrate, 2 g fiber, 5 g protein.