Ingredients Jump to Instructions ↓

  1. 1 cup milk

  2. 1 cup quick-cooking oats

  3. 1/2 cup shortening

  4. 1 teaspoon salt

  5. 1 package (1/4 ounce) active dry yeast

  6. 1/4 cup warm water (110 to 115 )

  7. 1/4 cup sugar

  8. 1 egg

  9. 1 egg yolk

  10. 2-1/2 to 2-3/4 cups all-purpose flour TOPPING:

  11. 1/4 cup quick-cooking oats

  12. 1/4 teaspoon salt

  13. 1 egg white, lightly beaten

Instructions Jump to Ingredients ↑

  1. In a small saucepan, heat milk until bubbles form around sides of saucepan. Remove from the heat. In a large bowl, pour milk over oats. Add shortening and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. In a large bowl, dissolve yeast in warm water. Add the oat mixture, sugar, egg, egg yolk and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place in greased muffin cups. Cover and let rise until doubled, about 30 minutes. In a small bowl, combine oats and salt. Brush egg white over rolls. Sprinkle with oat mixture. Bake at 375° for 12-15 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks. Serve warm. Yield: 2 dozen.


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