---------- 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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