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Oatmeal Yeast Rolls

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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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