Ingredients
2 cups boiling water1 cup quick-cooking oats2 packages (1/4 ounce each) active dry yeast1/4 cup warm water (110° to 115°)2 eggs, beaten1/2 cup molasses1/2 cup vegetable oil1/3 cup sugar1/2 teaspoon salt5-3/4 to 6-1/4 cups all-purpose flourMelted butter
Preparation
In a large bowl, combine boiling water and oats; cool to lukewarm (110° to 115°). Meanwhile, dissolve yeast in warm water; stir into oat mixture. Add the eggs, molasses, oil, sugar and salt. Add enough 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, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into 36 pieces and shape into rolls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes. Brush with butter. Cool on wire racks.
