BUTTERMILK-OAT ROLLS 3/4 cup regular oats 1/2 cup boiling water 1 tablespoon sugar 1 package dry yeast (about 2 1/4 teaspoons) 1 1/2 teaspoons sugar 1/4 cup warm water (100° to 110°F) 2 1/4 cups bread flour or all-purpose flour, divided 1/4 cup low-fat buttermilk 1 tablespoon butter or stick margarine, melted 3/4 teaspoon salt Cooking spray 1 tablespoon water 1 large egg white, lightly beaten 1 tablespoon regular oats

Combine the first 3 ingredients in a small bowl, stirring until well-blended. Let stand 5 minutes. Dissolve yeast and 1 1/2 teaspoons sugar in warm water in a large bowl, and let stand for 5 minutes. Lightly spoon the flour into dry measuring cups, and level with a knife. Add oat mixture, 1 3/4 cups flour, buttermilk, butter, and salt to yeast mixture, stirring to form a soft dough. Turn the dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 8 minutes), adding enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. (Dough will be slightly sticky.)

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Divide dough into 12 equal portions. Working with 1 portion at a time (cover the remaining dough to keep from drying), shape each into a ball. Place balls in a 9-inch square baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.

Preheat oven to 375°F.

Uncover rolls. Combine 1 tablespoon water and egg white, and brush over rolls. Sprinkle the rolls with 1 tablespoon oats. Bake at 375°F for 25 minutes or until lightly browned. Serve warm. 

Makes 1 dozen rolls.

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