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1
Combine milk, 3/4 cup water and honey in a small saucepan.
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2
Heat milk mixture over medium-high heat to 100 to 110 F; remove from heat.
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3
Dissolve yeast in milk mixture; let stand 5 minutes.
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4
Stir in butter and egg.
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5
Combine 4 cups flour, oats and salt in a large bowl, stirring well.
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6
Add yeast mixture to flour mixture; stir until a soft dough forms.
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7
Add more flour, 1/4 cup at a time until dough pulls away from bowl.
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8
Turn out onto lightly floured surface and knead until smooth and elastic (about 10 minutes), adding more flour until dough is not sticky and becomes elastic.
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9
Its ready if you poke with finger and it springs back.
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10
Place dough in large bowl coated with cooking spray or butter and turn to coat top.
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11
Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size.
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12
Punch dough down, reshape into a ball, and return to bowl.
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13
Cover and let rise 1 hour or until doubled in size.
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14
Punch dough down; turn out onto a lightly floured surface.
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15
Knead dough 3 to 4 times, let rest 5 minutes.
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16
Divide into 24 equal portions and shape each portion into a ball.
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17
Place balls 1 inch apart on a baking sheet coated with cooking spray (or use parchment paper).
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18
Cover and let rise in a warm place (85F), free from drafts, 30 minutes or until doubled in size.
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19
Preheat oven to 425F.
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20
Brush tops of rolls with one of the following: melted butter; milk; or beaten egg white + 1 T. water.
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21
Bake rolls at 425F for 12-15 minutes or until browned.
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22
Remove rolls from pan; cool on wire rack.
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23
Store when cooled in plastic bag for 3 days.
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24
Freeze for up to 1 month.
