Oatmeal yeast rolls

Yield: 42 Rolls

Ingredients:

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

Instructions:

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