Oatmeal Rolls

These oatmeal rolls are delish.  They remind me of the oatmeal bread that my mom made when I was growing up.  I make these quite frequently and they are easy to make.  Last night I grilled out hamburgers and used these as buns.  They are even good toasted.

Oatmeal Rolls
2 C. water
1 C. quick-cooking oats
3 Tbsp. butter
1 (1/4 oz) pkg. active dry yeast
1/3 C. warm water
1/3 C. packed brown sugar
1 Tbsp. sugar
1 1/2 tsp. salt
1 C. whole wheat flour
3 3/4 to 4 1/4 C. all purpose flour

In a saucepan bring 2 C. water to boil.  Add oats and butter and cook while stirring for one minute.  Cool to lukewarm.  In a mixing bowl dissolve yeast in 1/3 cup warm water.  Add cooled oat mixture (don't add if hot because the yeast won't work properly), sugars, salt, whole wheat flour, and 3 cups all purpose flour.  Mix using bread dough hook and add enough flour until it forms a soft dough and sides of bowl are clean.  Continue mixing for a few minutes.  Place in a greased bowl and then turn once so the top of dough is greased.  Cover bowl with plastic that has been sprayed with non-stick spray.  Let rise in a warm place until doubled, about one hour.  Punch down dough and let rest 10 minutes.  Shape into 18 balls and place into 2 greased 9" pans.  I usually make 14 larger rolls instead of 18 but you can do whatever floats your boat.  Cover again and let rise until doubled, about 30 minutes.  Bake at 350 degrees for 20-25 minutes.