2 1/3 c. water, divided
1 c. dry oatmeal
3 tbsp. butter
2/3 c. packed brown sugar
1 tbsp. sugar
1 1/2 tsp. salt
2 (1/4 oz.) pkgs. active dry yeast
5 to 5 3/4 c. all-purpose flour, divided

In a saucepan, bring 2 cups water to a boil. Add oatmeal and butter; simmer 1 minute. Remove to a large mixing bowl and let cool to 120-130 degrees. Heat the remaining water to 120-130 degrees; add yeast.

To the oatmeal mixture, add brown and white sugars, salt, yeast mixture and half of the flour. Mix well. Add enough remaining flour to make a soft dough. Turn out onto a floured board; knead 6-8 minutes or until smooth and elastic. Add additional flour if necessary.

Place dough in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch dough down; divide in half and shape each half into 12 balls. Place 1 inch apart on two greased 13x9-inch baking pans. Cover and let rise until doubled, about 45-60 minutes. Bake at 350 degrees for 20-30 minutes. Yield: 24 rolls.