Email to Linda Leone      

Rolls, Oatmeal dinner

Source of Recipe


Oregon journal 1969



List of Ingredients



• one and one quarter cups milk, warmed
  
• one third cup vegetable shortening
  
• one third cup granulated sugar
  
• two teaspoons salt
  
• one half cup cold water
  
• four and one half to fivecups all purpose flour (divided)
  
• two envelopes dry yeast
  
• one egg
  
• one and one half cups quick cooking or old fashioned oats, uncooked
  
• one half cup butter, melted
  






Instructions



1. In a large bowl, pour warmed milk over shortening, sugar and salt. stir to melt shortening. Add cold water and cool to lukewarm.
   
   
2. Stir in two cups flour, yeast and egg. Beat with an electric mixer for two minutes. Add oatmeal and enough additioal flour to make a soft dough.
   
   
3. Turn out on lightly floured board. knead until smooth and satiny, about ten minutes. Round dough into ball. Place in greased bowl. Brush lightly with melted butter. Cover and refigerate several hours or overnight.
   
   
4. Punch down dough. Shape dough into thirty six balls. Place in greased muffin pans. Brush with melted butter. Cover. Let rise until doubled, about one and one half hours.
   
   
5. Preheat oven to three hundred seventy five degrees. bake about twelve to fifteen minutes, remove from tins to wire rack.