FAST BUTTERMILK YEAST ROLLS

Steps:

• Heat the buttermilk, water and butter together, stirring over low heat just till the butter begins to melt.
• Remove from heat and pour the liquid into another container.
• Stir as the butter finishes melting. The liquid should feel hot to the touch, but not scalding.
• Stir together 2 1/2 cups flour with the yeast, sugar, salt and baking soda.
• Stir in the oats.
• Mix the warm liquid into the dry mixture and stir till a sticky dough forms.
• Sprinkle the remaining flour on a board or counter top and turn the dough out on it, coating the dough with the flour.
• Knead gently for about 5 minutes, working in more flour as you go.
• The dough should remain fairly soft, but become smoother and more elastic.
• Form the dough into a rope about 20 inches long, then cut it into 12 equal pieces.
• Shape each piece into a ball, pulling the sides down and pinching together at the bottom.
• Arrange the balls on a butter baking sheet, seam side down, and cover with a tea towel.
• Or, put balls of dough close together in a buttered 10-inch cake pan; they will grow together as they rise, forming a "loaf" of rolls that will easily pull apart.
• Either way, leave the rolls to rise in a warm, sheltered place for about an hour (less if using fast-rising yeast).
• Bake the rolls in a preheated 350°F oven for 20-22 minutes, or until they are lightly browned and sound hollow when the bottom is tapped.
• Cool the rolls on a rack for a few minutes before serving.