This recipe from Phyllis Pellman Good, author of the Fix-It And Forget-It cookbooks, comes from Martha Bender of New Paris, Indiana.
They’re a great addition to your holiday table.
Ingredients
2 cups water
1 cup dry quick oats
3 tablespoons butter or margarine
1 package dry yeast
⅓ cup warm water
⅓ cup packed brown sugar
1 tablespoon sugar
1 teaspoon salt
4¾–5¼ cups flour
Preparation
1. In saucepan, bring 2 cups water to boil. Add oats and butter. Cook and stir 1 minute. Remove from heat. Cool to lukewarm.
2. In large bowl, dissolve yeast in ⅓ cup water. Add cooled oats mixture, sugars, salt and 4 cups flour. Beat until smooth. Add enough flour to form a soft dough.
3. Turn onto floured surface; knead 6–8 minutes, kneading in more flour, until smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
4. Punch down. Let rest 10 minutes. Shape into 18 balls. Place in greased 9-inch round baking pan. Cover. Let rise until double, about 45 minutes.
5. Bake at 350°F for 20–25 minutes, until golden brown. Remove from pan to wire rack to cool.
Find out how Phyllis began cooking!
