I like anything with oatmeal. Those recipes usually call for brown sugar. Most yeast dough requires kneading. This one does, too. That's okay. The texture is different than what is usually a yeast bread. I make these rolls every once in a while.

Oatmeal Rolls
2-1/2 cups water, divided
1 cup old fashion oatmeal, not quick
2/3 cup brown sugar
3 tablespoons margarine
1-1/2 teaspoons salt
2 packages dry yeast.
5 cups plain flour

In heavy saucepan, bring 2 cups water to a boil. Stir in oatmeal. Reduce heat and simmer, uncovered, for a minute or so. Stir in brown sugar, margarine, salt.
Transfer to mixing bowl and let stand until lukewarm. Stir yeast into lukewarm 1/2 cup water and let stand until softened.
Add to oatmeal mixture. Add 3 cups flour. Beat well. Add enough flour to make a soft dough. Turn out onto floured surface. Knead until smooth and elastic. Place in greased bowl. Cover and let rise until doubled, about 1 hour. Punch down. Shape into 24 rolls.
Place on greased baking sheet. Let stand in warm place until doubled, about 30 minutes. Bake at 350° F for 20 to 25 minutes or until golden brown. Brush tops with melted margarine. Remove from pan and cool on rack. Makes 24 rolls.