Instructions
2½-23/4 cups flour
1 cup whole wheat flour
1/2 cup old-fashioned oats
2 1/4-ounce packages dry yeast
1 teaspoon salt
1 cup water
1/4 cup honey
5 tablespoons butter, divided
1 egg, beaten
In a large mixing bowl, combine 1 cup flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat the water, honey and 4 tablespoons butter to 120-130 degrees. Add to dry ingredients and beat just until moistened. Add beaten egg and mix until combined. Stir in enough remaining flour to form soft dough. Turn out onto a floured board and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until double in size (about an hour). Punch dough down, turn onto a floured board and divide dough into 24 pieces. Shape each piece into a ball and place in a greased 9 x 13-inch pan. Cover with a kitchen towel and let rise again until doubled in size (about 30 minutes). Bake at 375 degrees for 20-22 minutes or until golden brown. Melt remaining butter and brush over baked rolls. Remove from pan to a wire rack to cool.
