Soft Oat Rolls

Could call them yeast biscuits

  These soft oatmeal rolls from the Best of Country Breads are different and easy to make. They are rolled out and cut with a biscuit cutter. In appearance they look like biscuits but taste like a yeast roll which of course they are. The recipe was from Judiann McNulty of Laramie, Wyoming

   The recipe says to eat them warm, and I have a few left to try tomorrow cold or rewarmed for Bettie’s lunch. 

  Everyone seemed to like them, Amy was here and took several home with her for their supper and Lyle and Bettie had them with their soup for supper. Perfect on a cool rainy day.

  These are easy enough for even the beginning baker and I hope some of our readers might try them.

Soft Oat Rolls

Preheat oven to 375°    Yield: about 1 ½ dozen

⅔ cup quick cooking oats

½ cup sugar

¼ cup softened butter

½ teaspoon salt
3/4 cup boiling water

1 package (¼ ounce) active dry yeast

½ cup warm water 110° to 115°

1 egg beaten

3 ½ cup to 4 cups all purpose flour

  In a mixing bowl, combine the oats, sugar, butter and salt. Stir in boiling water; cool to 110° - 115°. Dissolve yeast in warm water. Stir into oat mixture with the beaten egg and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 10 minutes. 
  Roll to ½ inch thickness. Cut with a floured 2 ½ inch biscuit cutter. Place 2 inch apart on lightly greased baking sheet.

  Cover and let rise in a warm place until doubled, about 1 hour. Bake at 375° for 15 to 20 minutes or until golden brown. Remove from pan to wire rack. Serve warm