Soft Oat Rolls

In a mixing bowl, combine the quick oats, sugar, butter and salt. Stir in boiling water; cool to 110-115 degrees.

Dissolve yeast in warm water; stir into oat mixture with egg and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover the dough and let rest for 10 minutes.

On a lightly floured surface, roll dough to 1/2″ thickness. Cut with a floured 2 1/2″ biscuit cutter. Scraps can be kneaded lightly, rerolled and cut.

Place 2″ apart on lightly greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour.

Bake at 375 degrees for 15-20 minutes, or until golden brown. (I lightly brush the tops of the rolls with melted butter right when they come out of the oven.) Remove from pans to wire racks. Serve warm. Makes about 1 1/2 dozen.

(Recipe adapted from Best of Country Breads cookbook.)