Pinch of granulated sugar

Instructions

1. 1

   Combine boiling water, rolled oats, butter, molasses and salt in a large mixing bowl. Cool to lukewarm.

2. 2

   While cooling, proof the yeast by adding it to the lukewarm water with the sugar. If it foams, it is

3. 3

   active. Add to the lukewarm oat mixture and blend well. Gradually stir in the eggs and flour. The

4. 4

   dough will be stickier than regular bread dough. Pour into a greased bowl, cover with a damp cloth

5. 5

   and place in the refrigerator for at least 2 hours or until needed.