At one of many failed attempts at a RS recipe exchange a dear friend brought these incredible rolls. For months I craved them until I finally contacted her and got the recipe. Now we make them on a regular basis, they are soft and delicious and I figure the oatmeal cancels out all of that butter!
Lion House Oatmeal Rolls
2 cups quick-cooking oatmeal
2 cups boiling water
1 cup butter (I have successfully cut out 3T. of the butter, if desired)
1 1/2 Tbsp yeast
2 large eggs
2 tsps. salt
3/8 cup sugar
4 1/2 cups flour
2 Tbsp butter; melted
In a large bowl, measure oatmeal and pour the boiling water over the top of it. Stir slightly so all of the oatmeal is moistened. Cut the butter into small chunks and place on top of oatmeal mixture; set aside until butter is melted and the mixture has cooled.
Sprinkle yeast on top of oatmeal mixture. Add eggs, salt, sugar, and flour. Mix on low speed for 8 - 10 minutes. The dough will be very soft and sticky, but do not add more flour.
Allow dough to rise until it doubles in size. Roll out on a well-floured board until dough is about 1/4 inch thick. Brush with melted butter and cut with 3 1/2 inch round cutter. Fold each round in half, then take two rounds and fold them so the ends interlock; round edges up, folded sides down.
Place rolls in regular size muffin tines that have been sprayed with nonstick spray.
Let rise until double in size.
Bake at 375 degrees for 10 - 12 minutes.
Rolls should be lightly golden brown. If they are dark golden brown, they are overdone and will be dry.
Makes 2 dozen rolls.