1 3/4 - 2 3/4 c. plain flour
1/3 c. oats
1/4 c. sugar
1 tsp. salt
1 pkg. active dry yeast
1 c. milk
3 tbsp. butter
1 egg
3/4 c. whole wheat flour

TOPPING:

1 egg white
1 tbsp. water
1 tbsp. oats

Grease 9 inch square pan. In large bowl combine 1 cup flour and next 4 ingredients; blend well.

In small saucepan, heat milk and butter to very warm (120-130 degrees). Add warm liquid and egg to flour mixture. Blend on low until moistened; beat 2 minutes on medium speed. Stir in whole wheat flour and additional 1/2 - 1 1/4 cups plain flour until dough pulls away from sides of bowl.

On floured surface, knead in 1/4 to 1/2 cup plain flour until dough is smooth and elastic, 5 minutes. Place in greased bowl and cover. Let rise in warm place until doubled, about 1 hour. Punch down several times and divide into 16 pieces; shape into balls. Place in prepared pan and let rise again, about 30 minutes.

Heat oven to 375 degrees. Combine egg white and water and brush tops of rolls, then sprinkle on oats. Bake 20-30 minutes until golden brown and remove from pan immediately.