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1
In small bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
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2
Meanwhile, in large bowl, stir together remaining sugar, boiling water, rolled oats, butter and salt
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3
Till sugar is dissolved and butter is melted.
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4
Let cool to lukewarm.
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5
Stir in yeast mixture and eggs.
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6
With electric mixer, beat in 2 cups (500 ml) of the all-purpose flour and whole wheat flour.
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7
With wooden spoon, stir in enough of the remaining all-purpose flour to make soft dough.
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8
Turn out dough onto lightly floured surface;
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9
Knead until smooth and elastic, 8 to 10 minutes, adding enough of the remaining flour as necessary.
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10
Place in greased bowl, turning to grease all over.
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11
Cover with plastic wrap;
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12
Let rise in warm draft-free place until doubled in bulk, about 1 hour.
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13
Punch down dough; turn out onto lightly floured surface.
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14
Divide into 12 portions.
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15
Shape each into ball, stretching and pinching dough underneath to make tops smooth.
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16
Place 2 inches (5 cm) apart on greased baking sheets.
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17
Cover and let rise until doubled in bulk, 30 to 45 minutes.
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18
Topping: Brush with beaten egg; sprinkle with rolled oats.
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19
Bake in centre of 375u00b0F ( 190u00b0C) oven until roll sounds hollow when tapped on bottom, about 30 minutes. Remove from pans;
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20
Let cool on racks.
