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2 c. rolled oats
1 1/2 c. boiling water
1/4 c. butter
2 pkg. active dry yeast
1/2 c. warm water
6 to 7 1/2 c. all-purpose flour
1 c. packed brown sugar
2 eggs
1 1/2 tsp. salt
1/3 c. molasses

In medium bowl, stir together oats, boiling water, and butter. Cool to lukewarm. In large bowl, dissolve yeast in warm water. Add oat mixture, 2 cups flour, brown sugar, molasses, eggs, and salt to yeast. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Knead on floured board for 10 minutes. Cover in greased bowl. Let rise 1 to 1 1/2 hours. Punch down; divide in half. Shape each half into 18 rounds. Place in 2 greased 9 x 13 inch pans. Cover and let rise until doubled (1 hour). Bake in preheated oven at 375 degrees for 20 to 25 minutes. Yields 3 dozen rolls. Freezes very well!
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