Oatmeal Yeast Rolls

Ready in 1h

Try this Oatmeal Yeast Rolls recipe, or contribute your own.


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

Original recipe makes 42 Rolls



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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip

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