1 cup + 2 Tbsp water
½ cup whole grain oats
1/3 cup brown sugar
1 ½ Tbsp unsalted butter
¾ tsp salt
1 package active dry yeast
2 ½ - 3 cups whole wheat flour
In a saucepan, bring 1 cup water to boil. Stir in oats; reduce heat. Simmer, uncovered, for 1 minute. Stir in brown sugar, butter, salt, and remaining water. Transfer to a mixing bowl; let stand until temperature reaches 110-115 degrees.
Stir in yeast. Add 1 ½ cups flour; beat well. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; shape into 12 rolls. Place on greased baking sheets. Cover and let rise until double, about 30 minutes. Bake at 350 degrees for 15-25 minutes or until golden brown. Cool on wire racks.
Yield: 1 Dozen