| 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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