Oatmeal Soft Bread

This is a modification of Oatmeal Dinner Rolls from the Nov/Dec 2020 issue of Cook's Illustrated. They use molasses which I found overpowering, I didn't love the results as rolls either, and I'm reducing the amount of whole wheat flour.

3/4 c old-fashioned rolled oats

2/3 c boiling water

2 Tblsp butter, cut into 4 pieces

1/2 c cold water

1 3/4 c bread flour

1/2 c whole wheat flour

1/4 c brown sugar

1 1/2 tsp yeast

1 tsp salt

1. Mix together the oats, butter, and boiling water. Let sit for 10 minutes so the oats can absorb the water and the butter can melt.
2. Add remaining ingredients: cold water, bread flour, whole wheat flour, brown sugar, yeast and salt.
3. Knead for about 8 minutes
4. Shape into a ball and place in a lightly greased bowl.
5. Cover and let rise until doubled in volume, 1 to 1 1/4 hours
6. Grease a loaf pan
7. Shape the dough and place in the loaf pan
8. Cover and let rise again, 45 minutes to an hour.
9. Preheat oven to 375 degrees
10. Bake for 30-35 minutes