Buttermilk-Oat Rolls

Ingredients

• 2.3 cups bread all-purpose divided
• 2.3 teaspoons yeast dry
• 1 large egg white lightly beaten
• 0.3 cup buttermilk low-fat
• 1 tablespoon butter melted
• 0.8 cup regular oats 
• 1 tablespoon regular oats 
• 0.8 teaspoon salt 
• 1 tablespoon sugar 
• 1.5 teaspoons sugar 
• 0.3 cup warm water (105° to 115°)
• 0.5 cup water boiling
• 1 tablespoon water 

Equipment

• bowl
• oven
• knife
• baking pan
• measuring cup

Directions

1. Combine first 3 ingredients in a small bowl, stirring until well-blended.
2. Let stand 5 minutes.
3. Dissolve yeast and 1 1/2 teaspoons sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.
4. Add oat mixture, 1 3/4 cups flour, buttermilk, margarine, and salt to yeast mixture, stirring to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. (Dough will be slightly sticky).
5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; cover and let rest 5 minutes. Divide dough into 12 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each into a ball.
6. Place balls in a 9-inch square baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in bulk.
7. Preheat oven to 37
8. Uncover the dough.
9. Combine 1 tablespoon water and egg white; brush over dough.
10. Sprinkle dough with 1 tablespoon oats.
11. Bake at 375 for 25 minutes or until lightly browned.
12. Serve warm.