Oatmeal Yeast Rolls
Yield
42 rollsPrep
2 hrsCook
18 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
yeast, compressed
compressed |
* |
| ¼ | cup |
water
lukewarm |
|
| ¾ | cup |
milk
scalded |
|
| ¼ | cup |
sugar
|
|
| 2 | teaspoons |
salt
|
|
| ⅓ | cup |
butter
|
|
| 1 | each |
eggs
|
|
| 4 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
oatmeal
cooked and cooled |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
yeast, compressed
compressed |
* |
| 59 | ml |
water
lukewarm |
|
| 177 | ml |
milk
scalded |
|
| 59 | ml |
sugar
|
|
| 1E+1 | ml |
salt
|
|
| 79 | ml |
butter
|
|
| 1 | each |
eggs
|
|
| 1.1 | l |
all-purpose flour
|
|
| 237 | ml |
oatmeal
cooked and cooled |
Directions
Soften yeast in lukewarm water.
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℉ (190℃) F 15 to 18 minutes or until golden brown.
