I know, I know...same picture as the Salisbury Steak, but I was lazy.
Before you think "Ew...Oatmeal in rolls"...these turn out fantastic, they don't taste like oatmeal, and they are so easy and fluffy and healthier than normal white rolls.
2 c. water
1 c. quick cooking oats
3 T butter or margarine
1 pkg active dry yeast
1/3 c. warm water
1/3 c. packed brown sugar
1 T. sugar
1 1/2 tsp. salt
4 3/4 - 5 1/4 c. all purpose flour
1. In a saucepan, bring water to a boil.
2. Add oats and butter. Cook and stir for 1 minute.
3. Remove from heat; cool to lukewarm (~115 degrees).
4. While oatmeal is cooling, dissolve yeast in warm water in a medium to large mixing bowl.
5. Add the oat mixture, sugars, salt and 4 cups of flour to the yeast water. Beat until smooth.
6. Add enough remaining flour to form a soft dough. (I added too much flour in step 5 by accident, so I added almost 1/4 cup of water to make the dough).
7. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
8. Place in a greased bowl, turning once to grease top of dough ball.
9. Cover and let rise in a warm place until doubled, about 1 hour.
10. Punch dough down and allow to rest for 10 minutes.
11. Shape into 18 balls. Place in 2 greased 9-inch baking pans.
12. Cover and let rise until doubled, about 45 minutes.
13. Bake @ 350 degrees for 20-25 minutes.