Oatmeal yeast rolls

42 Rolls

Ingredients

Quantity Ingredient
1 Cake compressed yeast; Or... Dry yeast
¼ cup Lukewarm water
¾ cup Milk; scalded
¼ cup Sugar
2 teaspoons Salt
⅓ cup Butter or margarine
1 Egg
4½ cup Sifted all-purpose flour (plus more as necessary)
1 cup Cooked oatmeal, cooled*

Directions

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.

Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

Related recipes