rolling with rolls

We had a fine McKay party last night to celebrate Aunt Joan's b-day. Much delicious food was spread and shared and requests for recipes went out. Here is the one I need to share. I got this recipe from a ward cookbook from our Cambridge, MA years. It is from 2 wards so I don't even know the girl who submitted it (her name is Heather Shull), but these are my go-to tasty rolls. They are not only delicious, but easy, non-temperamental, perfect for funeral luncheons, pot-lucks, dinner, and they are super yummy cut in 2, buttered and toasted under the broiler for breakfast. I make these for car trips as well because they stay good and soft for 2-3 days.

BROWN OATMEAL ROLLS

2 cups boiling water
1 cup rolled oats (not quick - yuck)
1/3 cup water
2/3 cup brown sugar
1 TBS yeast
5 cups white flour
3 TBS oil
2 tsp salt
Pour the boiling water over the oatmeal and let sit until it's not scalding hot anymore (so you don't kill your yeast). Add brown sugar, the additional 1/3 cup water, yeast, flour, oil and salt. Mix until a smooth elastic dough forms and place in an oiled bowl, cover with saran wrap and let double in size. Punch down and roll out dough on a lightly floured surface until about an inch thick. Cut into rounds with a biscuit cutter and place rolls on a greased coolie sheet (it should make 24-30 rolls). Let rolls rise once again and bake for 12-15 minutes at 425 degrees.