Cloverleaf Oatmeal Rolls

2 cups water

1 cup old fashioned rolled oats

½ cup light brown sugar, packed

3 Tbsp unsalted butter

1 ½ tsp salt

⅓ cup water

4 tsp instant yeast

4-5 cups unbleached bread flour

Topping:

1 egg

¼ tsp salt

½ cup old fashioned rolled oats

Preheat oven to 350° and coat 18 muffin cups lightly with softened butter.

In a small saucepan, bring 2 cups water to a boil. Add oats and reduce heat to medium. Simmer for 5 minutes, then transfer oatmeal to a large mixing bowl.

Stir in butter, sugar, salt, and ⅓ cup water and allow mixture to cool to 110° to 115°. Stir in yeast and 2 cups of flour and beat well with a wooden spoon. Add enough remaining flour to form a soft dough.

Knead 6-8 minutes, or until smooth, working in additional flour as needed. Shape dough into a ball and brush lightly with oil. Place dough ball in a large greased bowl, cover, and allow to rise in a warm place until doubled (about an hour).

Deflate dough and cut into 18 equal pieces. Divide each piece into thirds and shape into small balls. Place 3 balls into each muffin cup. Cover and let rise in a warm place until doubled, about half an hour.

Beat egg with ¼ teaspoon salt. Brush tops lightly with egg mixture, then sprinkle with oats. Bake for 20-25 minutes or until golden brown. Remove from muffin tins immediately and serve warm, or transfer to wire racks to cool.