Oatmeal Rolls

I love making rolls. They are easy to freeze for the two of us; we just take out what we need and warm them in the microwave. When I found this recipe in my old Blue Ribbon Recipe cookbook I knew I had to add it to my collection of favorites.

2 - 1/4 cups scalded milk

2 cups quick cooking oatmeal

1/4 cup brown sugar, packed well

1 tbl. salt

2 tbl. soft shortening

1 pkg. dry yeast (1 tbl)

1/4 cup warm water

1 egg, beaten

4 - 1/2 to 5 cups all-purpose flour

Pour milk over oatmeal, brown sugar, salt, and shortening in a large bowl. Pour the yeast into the warm water. When the milk mixture is lukewarm, add the dissolved yeast and the beaten egg. Mix in flour.

Turn out onto lightly floured board, cover and let rest 10 minutes. Knead until smooth.

Place in a well-greased bowl, cover with a damp cloth and let rise until double. Punch down, shape into rolls. Place in well-greased muffin tins or on a cookie sheet, cover with a damp cloth and let rise until doubled.

Bake at 400° for 12 to 15 minutes. Makes 2 dozen.