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---------- Recipe via Meal-Master (tm) v8.02
Title: Oatmeal Yeast Rolls
Categories: Breads, Yeast
Yield: 42 rolls
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.
Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
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