Categories: Breads, Yeast 
      Yield: 42 rolls 
  
      1    Cake compressed yeast; Or... 
      1 pk -Dry yeast 
    1/4 c  Lukewarm water 
    3/4 c  Milk; scalded 
    1/4 c  Sugar 
      2 ts Salt 
    1/3 c  Butter or margarine 
      1    Egg 
  4 1/2 c  Sifted all-purpose flour 
           -- (plus more as necessary) 
      1 c  Cooked oatmeal, cooled* 
  
  Soften yeast in lukewarm water.  (Use warm water for dry yeast.)  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 
  F.) 15 to 18 minutes or until golden brown. 
   
  *Note: Cook Quaker Oats (quick or old fashioned, uncooked) according to 
  package directions. 
   
  Source: Our Favorites for family and friends 
  Reprinted with permission from The Quaker Oats Company 
  Electronic format courtesy of Karen Mintzias