Ingredients
1 cup boiling water1 cup quick-cooking oats1/4 cup butter, softened1/4 cup honey1 teaspoon salt1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)2 large eggs, room temperature3-1/2 cups all-purpose flour
Preparation
In a large bowl, pour boiling water over cereal. Add butter, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally.
In a large bowl, dissolve yeast in warm water. Add eggs, oat mixture and 2 cups flour. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and let rise in a warm place until doubled, about 55 minutes.
Punch dough down. Transfer to a greased 1-1/2-qt. round baking dish. Cover and let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 375°. Bake 35-40 minutes or until golden brown. Cool 10 minutes before removing from baking dish to a wire rack to cool. Cut into wedges.
