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Oatmeal Yeast Rolls

Yield: 42 Rolls

Ingredients and directions for this recipe

1 Cake compressed yeast; Or...
1 pk -Dry yeast
1/4 c Lukewarm water
3/4 c Milk; scalded
1/4 c Sugar
2 ts Salt
1/3 c Butter or margarine
1 Egg
4 1/2 c Sifted all-purpose flour
-- (plus more as necessary)
1 c Cooked oatmeal, cooled*

Soften yeast in lukewarm water. (Use warm water for dry yeast.) Pour
scalded milk over sugar, salt and butter. Cool to lukewarm. Stir in
egg and 1 cup flour. Add softened yeast and oatmeal. Stir in enough
more flour to make a soft dough.

Turn out on lightly floured board or canvas; knead until smooth and
satiny, about 10 minutes. Round dough into ball; place in greased
bowl; brush lightly with melted shortening. Cover and let rise in
warm place until double in size, about 1 hour.

Punch dough down; cover; let rest 10 minutes. Shape dough to form
crescents, spirals, cloverleaf and Parker House rolls. Place
cloverleaf rolls in greased muffin cups; place other shapes on
greased cooky sheets. Brush with melted shortening. Cover; let rise
in warm place until nearly double in size, about 45 minutes. Bake in
preheated moderate oven (375 F.) 15 to 18 minutes or until golden
brown.

*Note: Cook Quaker Oats (quick or old fashioned, uncooked) according
to package directions.

See also:
Previous recipe Oatmeal Yeast Bread
Next recipe Oatmeal+ Cookies

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