---------- 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