2 cups water
1 cup quick cooking oats
3 tbsp butter or margarine
2 (1/4 oz) envelopes active dry yeast
1/2 cup warm water
1 tbsp sugar
4 cups all purpose flour
1 1/2 tsp salt
1/3 cup firmly packed brown sugar

Bring 2 cups water to a boil in a medium saucepan; stir in oats and butter.
Boil, stirring constantly, 1 minute. Remove from heat; let cool to 110. Stir together yeast, 1/2 cup warm water, and 1 tbsp sugar in a 2 cup easure; let stand for 5 minutes.

Beat oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed
with an electric mixer until smooth.

Turn dough out onto a lightly floured surface; knead until smooth and elastic
(about 5 minutes). Place in a well greased bowl, turning to grease top.

Cover and let rise in a warm place 85 degrees, free from drafts, 1 hour or
until the dough is doubled in size.

Punch dough down, and divide in half; shape each portion into 16 (1 1/2 inch
balls). Place evenly into 2 lightly greased 9 X 1 3/4 inch round cakepans.

Cover and let rise in a warm place 85 degrees, free from drafts, 30 minutes or
until the dough is doubled in size.

Bake at 375 degrees for 15 minutes or until golden brown.

Makes 32 rolls.