| 2 | C | boiling water |
| 1 | C | rolled oats |
| 1/4 | C | maple syrup or molasses |
| 2 | tbsp. | butter |
| 1-1/2 | tsp. | salt |
| 1 | tsp. | granulated sugar |
| 1/4 | C | lukewarm water |
| 1 | pkg | active dry yeast |
| 3 | C | all-purpose flour |
| 1 | C | whole wheat flour |
In large bowl, stir together boiling water, rolled oats, maple syrup, butter and salt until butter has melted. Let cool to lukewarm.
Dissolve sugar in lukewarm water; sprinkle in yeast and let stand for 10 minutes or until frothy. Stir into oats mixture. Gradually beat in 1 cup of the all-purpose flour and whole wheat flour; beat until smooth, about 3 minutes. With wooden spoon, gradually beat in enough of the remaining all-purpose flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, working in all-purpose flour as needed, about 8 minutes. Place in lightly grreased bowl, turning to grease all over. Cover with plastic wrap and let rise for 1-1/2 hours or until doubled in bulk.
Punch down dough; turn out and form into 12-inch long sausage. Cut into 12 equal pieces and form each into ball; equally space in greased 13x9 inch cake pan. Cover and let rise for 1 hour or unitl doubled in bulk. Bake in 375F oven for 20 to 25 minutes or until lightly browned and hollow sounding when tapped on bottom. Transfer to rack and cool. Makes 12 large rolls.