3-1/2 to 4 cups all-purpose flour
Combine 2 cups flour, quick oats, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter to very warm (120° to 130°F). Pour into flour mixture. Beat for 30 seconds with electric mixer to combine. Increase speed to medium-high and beat for 3 minutes.
1-1/4 cups quick oats (not instant)
1 envelope Fleischmann's® RapidRise Yeast
1/4 cup sugar
1-3/4 teaspoons salt
1 cup milk
3/4 cup water
1/4 cup butter OR margarine, cut up
Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let rest for 10 minutes.
Form into two 12-inch long logs. Slice each into 12 portions using a serrated knife. Place 12 rolls each in greased 13 x 9-inch baking pans. Rolls should be spaced equal distance apart, and should not be touching.
Cover and let rise until doubled, about 45 to 55 minutes.
Bake at 375°F for 20 to 25 minutes or until done. If desired, brush with additional melted butter.