| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tasteofhome |
18 |
servings |
INGREDIENTS
| 2 |
c |
Water |
| 1 |
c |
Quick-cooking oats |
| 3 |
tb |
Butter or margarine |
| 1 |
pk |
Active dry yeast |
| 1/3 |
c |
Warm water; 110 to 115 degrees |
| 1/3 |
c |
Packed brown sugar |
| 1 |
tb |
Sugar |
| 1 1/2 |
ts |
Salt |
| 4 3/4 |
c |
All-purpose flour |
INSTRUCTIONS
In a saucepan, bring water to a boil; add oats and butter. Cook and stir
for 1 minute. Remove from the heat; cool to lukewarm. In a mixing bowl,
dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cups
of flour; beat until smooth. Add enough remaining flour to form a soft
dough. Turn onto a floured board; knead until smooth and elastic, about 6-8
min. Place in a greased bowl, turning once to grease top. cover and let
rise in a warm place until doubled, about 1 hour. Punch down ; allow to
rest for 10 min. Shape into 18 balls. Place in two greased 9" round pans.
Cover and let rise until doubled, about 45 min. Bake at 350 degrees for
20-25 minutes or until golden brown. Cool on wire racks.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Recipe by: TASTE OF HOME - FEB/MARCH 1996
Converted by MM_Buster v2.0l.
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