1cupquick-cooking oatsyou can make quick oats by taking regular oats and whirling them in a food processor,
1package active dry yeast1/4 ounce
1/3cupwarm water110° to 115°
1/3cuppacked brown sugar
4-3/4to 5-1/4 cups all-purpose flour
In a medium size saucepan, bring water to a boil; add oats and butter. Cook
and stir for 1 minute. Remove from the heat; cool to lukewarm. You can spread the oatmeal onto a plate to help it cool down quicker.
In a large bowl, dissolve yeast in warm water. Add the lukewarm oat mixture, both
sugars, salt and 4 cups of flour; beat until smooth. Remove dough to a clean ,floured surface. Knead the dough, adding additional flour until you have a soft, slightly tacky dough. Knead dough for an additional 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; allow to rest for 10 minutes. Shape into 18 balls.
Place in two greased 9-in. round baking pans. Cover and let rise
until doubled, about 45 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Remove from the oven, brush with melted butter and allow to cool on wire rack.
When you bring the water to a boil and add the oatmeal and butter, let the mixture come back up to a boil then let it cook the oats for about 2 minutes. The oats will be softened, which is what you want but not mushy.