OATMEAL YEAST ROLLS

1 cake or 1 pkg dry yeast
1/4 C. warm water
1 C. scalded milk
1/3 C. brown sugar
2 tsp. salt
1/3 C. shortening
3 to 3 1/2 C. all-purpose flour
1 egg, beaten
1 C. oats (Quick or Old Fashioned, dry)

Soften yeast in water. Pour scalded milk over sugar, salt and
shortening; cool to lukewarm. Stir in 1 C. flour and egg; add softened
yeast and oats. Stir in enough flour to make a soft dough. Turn out on a
floured surface and knead about 10 minutes. Place dough ball in greased
bowl and butter top. Cover and let rise in a warm place about 1 hour,
until doubled in size. Punch down, turn out on floured surface and
cover, let rest for 10 minutes Shape into rolls and place in a greased
pan or in greased muffin pans. Brush with melted shortening, cover and
let rise about 45 minutes. Bake at 375 for 15-18 minutes. Brush with
melted butter.
Makes 4 dozen