| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads, Yeast | 42 | Rolls | |
INGREDIENTS
| 1 | Cake compressed yeast; Or… 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* |
INSTRUCTIONS
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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