No-Knead Oatmeal Rolls
1 1/2 cups rolled oats
1 cup boiling water
2 packages Active Dry Yeast
1/2 cup lukewarm water
2 cups lukewarm milk
1/2 cup granulated sugar
1 tablespoon salt
1/2 cup (1 stick) butter, melted
5 cups all-purpose flour
Additional rolled oats, for topping (optional)
Put oats in large bowl. Pour boiling water over oats; stir thoroughly. Let cool to lukewarm, about 30 minutes. Sprinkle yeast over warm water in small bowl; stir until dissolved. Let stand about 5 minutes, or until foamy. Add yeast mixture and milk to oats; stir until well mixed. Stir in sugar, salt and melted butter. Add flour, 1 cup at a time, stirring after each addition until flour is thoroughly incorporated. Cover bowl with a cloth and let rise in a warm, draft-free place 30 to 45 minutes, or until doubled. Stir batter down and beat vigorously about 2 minutes. Spoon 1/4 cup batter into lightly greased muffin cups. If desired, sprinkle a few uncooked rolled oats on top of batter in each cup. Let stand about 15 minutes, or until batter rises to the top of each cup. While batter is rising, preheat oven to 400 degrees. Bake rolls about 25 minutes, or until brown on top. Remove rolls from pans and let cool slightly on wire racks. Serve warm.

It really is important to stir the batter vigorously after the first rising to redistribute the yeast and make for an even texture in the roll. The outer crust of these rolls is thick and chewy because of the oats, but the interior is soft and fluffy. A batch of 30 rolls might seem like a lot, but if you have the entire family over for Thanksgiving, you might need that many. If not, pop a dozen or so into the freezer for that upcoming Christmas office party or Boy Scout potluck. If you don't have enough muffin tins or oven space to make all 30 rolls at once, you can divide the batter in half and refrigerate one portion while the first batch bakes. Then let the batter come to room temperature, stir it down again, and fill the muffin tins for a second batch.