Ingredients
1/2 cup quick-cooking oats1/2 cup whole wheat flour1/4 cup butter2 tablespoons plus 1 teaspoon honey, divided2 tablespoons molasses2 teaspoons salt1 cup boiling water2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)1 egg3 to 3-1/2 cups all-purpose flour
Preparation
In a large bowl, combine the oats, whole wheat flour, butter, 2 tablespoons honey, molasses and salt. Stir in boiling water; cool to 110°-115°. Dissolve yeast in warm water; add remaining honey and let stand for 5 minutes. Stir yeast mixture into oat mixture with egg and enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 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. Turn onto a lightly floured surface; divide into 16 pieces. Shape each piece into a ball. Place in two greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
