OATMEAL YEAST ROLLS

1 cake compressed yeast (or 1 package dry yeast)
1/4 cup lukewarm water
3/4 cup scalded milk
1/4 cup sugar
2 teaspoons salt
1/3 cup butter or margarine
1 egg
4 1/2 cups sifted all-purpose flour, divided use (plus more as necessary)
1 cup cooked oatmeal, cooled*

Soften yeast in 1/4 cup 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 cookie 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 degrees F) 15 to 18 minutes or until golden brown.

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

Source: Quaker Oats