Pour boiling water over margarine, brown sugar, salt and oatmeal. Let stand until lukewarm. Meanwhile, sprinkle yeast over warm water and stir until it's dissolved. Combine oatmeal mixture with yeast and beaten egg. Add flour a little at a time to make soft dough. Knead until dough is smooth and elastic. Let rise, until doubled. Punch down. Shape into rolls. Let rise. Bake at 375 degrees F about 20 minutes or until lightly browned.
I'm going to give them the blue ribbon test--I take many at the fair with different recipes, this looks workable. Do you use rapid rise yeast? Dry yeast? Blocks of yeast? I use rapid rise in bulk. Have you tried to spin the oats in the blender a few seconds for a finer oat consistancy? I do this and top alot of my buns, dinner rolls, loaves with the crushed oats. I even have the whole grain of oats, wheat, rye (berries) to use in this manner.
Is your flour white all purpose?; bread flour>; whole wheat?; Bread flour has a higher gluten factor. I buy the regular and add the gluten to it.
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