• Prep Time:
  • Cooking Time:
  • Serves: 42 Rolls

Oatmeal Yeast Rolls

  • Recipe Submitted by on

Category: Breads, Yeast

 Ingredients List

  • 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.

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