Oatmeal dinner rolls.

Oatmeal buns

2 cups quick-cooking oats

2/3 cup packed brown sugar

1/4 cup butter, cubed

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°-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 13x9-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.

Recipe from Taste of Home