Stand mixer Sunday: Oatmeal rolls

I'm sure you've seen the commercial that advertise the fact that oatmeal lowers your cholesterol. I enjoy oatmeal, so I'm all about learning how to get more oatmeal in my diet.

Theses cute little rolls are delicious and have a fibrous, yeasty flavor that's really filling.

Here's how you start it:

Combine: 2 and 3/4 cups rolled oats

1 and 3/4 cups milk

Soak the oats, stirring occasionally, for a couple of hours. Next, combine:

1 packet yeast

1/4 teaspoon sugar

2 tablespoons lukewarm water

Stir it all up until it gets foamy, about five minutes. In the interim, combine in the stand mixer

2 cups all-purpose flour

3 and 1/2 teaspoons salt

1 tablespoon honey

Next, put the yeasty combination into the oatmeal, mix well and plop it into the flour. Turn on the stand mixer with the hook on slow until everything is mixed and then crank it up to about four to get everything going. I had to add a bit more water to get it to come together, but it may vary for you. Mix it until it's a ball that pulls away from the side of the bowl. Next, pop it into a greased bowl and turn over to coat and stick it in the microwave with some hot water and leave it to rise until doubled. Mine took two hours, but I also reside in the tundra formerly known as Illinois.

Form the dough into 16 little rolls, put on two greased half-sheet pans and cover with a damp cloth. You can transfer these to a slightly warmed oven. If you can't touch the inside door, it's too hot. Let this rise again until doubled, about 45 minutes.

Brush the tops of the rolls with a lightly beaten egg and water. Sprinkle some more oats on top and toss it in a 425-degree preheated oven for 20 minutes until golden brown. Delicious!