1 cup water
1 egg (or ¼ cup Egg Beaters)
1½ Tablespoons unsalted butter
¼ cup light brown sugar, packed
1 teaspoon salt
1 cup old fashioned oats
2 cups bread flour
1½ teaspoons active dry yeast


Place ingredients in the pan of a bread machine in the order listed. Select the dough cycle; press start. After the dough has been kneaded, remove it from the pan of the bread machine, and place it into an oiled 8-cup measuring cup. Cover the measuring cup with plastic wrap, and allow the dough to double in size. This takes about an hour.

Turn the dough onto to a floured surface. Scale the dough into 2-ounce balls. Place on a baking sheet lined with parchment paper. Allow to rise until doubled in size, about one hour.

Preheat oven to 375° F. Just before putting the rolls in the oven, spritz them with warm water. Bake the rolls for 15 to 20 minutes, or until golden brown. Remove from oven and let stand until cool. Yield: 12 to 13 rolls.