Source:

Category: Breads

Classifications:

Qty Measure Ingredient

------------------------------------------------------------

2 cups water

1 cup quick-cooking oats

3 tablespoons butter or margarine

1 1/4oz pkg active dry yeast

1/3 cup warm water (110* to 115*)

1/3 cup packed brown sugar

1 tablespoon sugar

1 1/2 teaspoons salt

4 3/4 to 5 1/4 cup 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 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; allow to rest for 10 minutes. Shape into 18 balls. Place in two greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes. Bake at 350* for 20-25 minutes or until golden brown. Remove from pan to wire racks. Yield: 1-1/2 dozen

;

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One roll (prepared with margarine) equals 2 starch, 1/2 fat; also, 180 calories, 212 mg sodium, 0 cholesterol, 34 gm carbohydrate, 4 gm protein, 2 gm fat.

Serves: 1

Food Exchanges: