Instructions

1. In the bowl of a mixer fitted with a dough hook, dissolve the brown sugar and yeast in the warm water.  Allow to stand and get foamy for 5 minutes.
2. While waiting for the yeast, process the quick cooking oatmeal in a blender or food processor until it is only a little bit coarser than regular flour.
3. When the yeast is ready, mix in the butter, salt, processed oatmeal and 2 cups of the flour.  Once this is all mixed in your dough will be really sticky and not form a ball
4. Add more flour a 1/4 cup at a time with the mixer running until the dough begins to come together and clean the sides of the bowl.  (Refer to the pictures in my post).  I usually only have to add an additional 1/2 cup of flour, if you live in a more humid place you may need a little more.
5. Knead the dough at a medium speed for 3 minutes.  After 3 minutes the dough should only be slightly stick and will have cleaned the sides of the bowl well.
6. Remove the dough hook and cover the bowl with a dish towel.  Let the dough rise until doubled.  This should take 45 minutes to an hour.
7. Dump risen dough out onto a lightly floured surface and divide it up into 15 pieces.  Shape these pieces into balls and place them in a 9×13 baking dish that has been sprayed with non-stick cooking spray.  Cover with a towel and allow them to rise until doubled (30-45 minutes)
8. Preheat the oven to 375 degrees and bake the rolls for 15-20 minutes.  The tops should be golden brown and rolls will sound hollow when thumped.  Run a cube of butter over the tops of the hot rolls if desired.