I would not know how to make a decent roll if it weren't for my friend Channin Warren. Mine always looked like little bricks until Channin showed me her secrets. She's a good friend. But, this recipe is not hers..... it's our friend Karen Osbourne who deserves the credit for these incredible rolls. They've been served at many church functions and they are always the first to go. And, if your "roll" skills are not the best, these a great roll to start with because you don't have to roll them out.
2 tablespoons yeast
1/3 cup warm water
½ teaspoon sugar
Cook uncovered for 1 minute:
2 cups boiling water
1 cup quick cooking oats
2/3 cup brown sugar
3 tablespoons butter, melted
1 1/2 teaspoons salt
3 cups flour (knead in last cup)
Place butter, brown sugar, salt and oatmeal in a Kitchen Aid and mix on speed 2. Add the yeast mixture. Slowly add 2 cups flour, one cup at a time. Let dough mix for about 2 minutes.
Place dough in a large greased bowl. Cover with plastic wrap and sit it in a warm spot to rise until double in bulk.
On a floured surface knead 1 cup flour into dough. Form dough into balls and place close together on a baking sheet (about 1 inch apart). Let rise until double in size.
Bake rolls at 350 degrees for 20 minutes, or until golden.