1 and 1/3 cups water
¼ cup Vermont Maple Syrup
2 tablespoons butter or margarine softened
4 cups flour
2/3 cup rolled oats
1 and ¼ teaspoon salt.
2 teaspoons dry yeast.
Pour 1 cup boiling water over rolled oats. Add butter salt and Vermont Maple Syrup. Dissolve yeast in 1/3 cup lukewarm water. Add to mixture. Add flour gradually. Knead on floured board. Return to bowl, cover and let rise in warm place until double in bulk. Punch down. Divide dough into 24 equal parts and shape into balls. Place in 9”x13” pan. Let rise until double in bulk. Bake in preheated 350 degree oven for 20-25 minutes. This can also be shaped into a loaf for bread. (To make this recipe in breadmaker, place all ingredients in breadmaker. Set on dough setting. When ready, punch down and form into rolls and bake as above.)
