Ingredients
2 cups boiling water
1 cup old-fashioned oatmeal
1/4 cup sugar
1/2 cup flour
1 tablespoon salt
2 tablespoons vegetable oil
1 1/2 tablespoons dry yeast
1/2 cup warm water
1 tablespoon sugar
1 teaspoon sugar
3 1/2-5 1/2 cups flour
Preparation
Pour boiling water over oats, stir. Add 1/4 C sugar and 1/2 C flour, salt and oil. Stir. Disolve yeast in 1/2 C water mixed with 1 T plus 1 t sugar. When oat mixture reaches 110 degrees on candy thermometer, add yeast mixture. Stir in 3 C flour, one cup at a time. Turn out onto floured surface and knead, adding additional flour as necessary, 1/2 C at a time, until dough is smooth and elastic (may be done in mixer with dough hook). Put dough into greased bowl, cover with damp cloth, and put in a warm place to rise until doubled in bulk, about 1 hour. Punch down and divide into thirds. Place into 3 - 8x5" bread pans. Cover with damp cloth and let rise until doubled, about 1/2 hour. Bake at 375 degrees for 35 - 40 minutes, or until brown. (May be shaped into hamburger or dinner rolls, or rolled flat and filled with cinnamon, brown sugar and raisins, rolled up and sliced into cinnamon rolls.).
