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Oatmeal Dinner Rolls

2 cups water
1 cup quick-cooking oats
3 T. butter or margarine
2 (.25 ounce) pkgs. active dry yeast
½ cup warm water (100-110º)
1 T. sugar
4 cups all-purpose flour
1½ t. salt
1/3 cup firmly packed brown sugar

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Bring 2 cups water to a boil in a medium saucepan; stir in oats and butter. Boil, stirring constantly, 1 minute. Remove from heat; let cool to 110º. Stir together yeast, ½ cup warm water, and 1 T. sugar in a 2-cup measuring cup; let stand 5 minutes. Beat oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until dough is doubled in bulk. Punch dough down, and divide in half; shape each portion into 16 (1½”) balls. Place evenly into 2 lightly greased 9 x 1¾” round cake pans. Cover and let rise in a warm place (85º), free from drafts, 30 minutes or until doubled in bulk. Bake in a preheated oven at 375º for 15 minutes or until golden brown. Yield: 32 rolls