Oat Rolls

2 cups water
2 cups old fashioned oats
3 Tablespoons butter
1 Tablespoon active dry yeast
3½ ounces (7 Tablespoons) water at 105°- 110° F
½ cup brown sugar
1 egg
4 cups bread flour
2 teaspoons salt

Bring 2 cups of water to a boil; add butter. Pour over the oats and let sit until lukewarm.

Mix the yeast and 3½ ounces water; stir. Let stand 5 minutes. Add to oat mixture. Add the brown sugar and 2 cups of the flour. Mix by hand or with an electric mixer for one minute to create a sponge dough. Let mixture sit until doubled in size, about 1 hour.

Add the remaining flour, the egg and the salt. Mix for 7 minutes. Cover and let stand until doubled in size.

Preheat oven to 400° F.

Scale and make up dough into 2 ounce rolls. Proof until doubled in size. Brush top with egg wash (1 egg beaten with 1 Tablespoon water). Bake 15-20 minutes or until golden brown. Yield: 24.