Oatmeal Molasses Rolls

These rolls looked wonderful in the photo in the Land O'Lakes Treasury of Country Recipes - I had to try 'em.  Oatmeal, molasses, - sounded good too.  However, the recipe made 36 rolls, too many for most families, so I halved the recipe here.  I used quick oats, as that is what I had on hand.  If I carry rolls to a pot luck, I cool, slice and butter them and then return them to the pan so folks know they are homemade.  I never bring any home.
                   Oatmeal Molasses Rolls - Half Recipe
  1        cup  Oats -- old fashioned  (3 ounces)
  1        cup  Boiling Water
  2        Tablespoons  Butter
  1        package  Instant Yeast -- 2 teaspoons
  3 ¼ -3 ½   cups  Flour, All-purpose (15 ounces)
     ½    cup  Brown Sugar -- firmly packed (4 ounces)
  2        Tablespoons  Light Molasses 
  1        large  Egg
     ¾    teaspoon  Salt

In 4 cup measure, stir together oats, boiling water and butter until butter is melted.  Cool to 120-125°.
In mixer bowl, combine flour (except 1 cup), brown sugar, molasses, eggs, salt and yeast.
Add oats mixture to mixer, combine with paddle attachment. Add remaining flour until mixture cleans the sides of the bowl.  Change to dough hook; knead 6 minutes on #2 setting.
Cover the mixer bowl; let rest 10 minutes. (In warm place)
Turn out dough, with floured or greased hands; shape into 18 rolls (about 2 ounces each).  Place in a greased 13 x 9" baking pan.
Cover, let rise until double, about 30-40 minutes, while preheating oven to 375°.
Bake for 20-25 minutes until golden brown.  If desired, brush tops of rolls with softened butter.
Yield:  "1 1/2 dozen"
2011 cost:  $1.44 or 8¢ each.
Per Serving: 159 Calories; 2g Fat (13.6% calories from fat); 4g Protein; 30g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 109mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

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