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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 24 |
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This recipe is a standard served with our Thanksgiving meal since I discovered it in a paper in 1969. It is so quick and simple to make that it is a perfect addition to a holiday meal.LaDale Trimble, Sonoma, California Ingredients:
1 cup milk |
1 cup quick-cooking oats |
1/2 cup shortening |
1 teaspoon salt |
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1/4 cup sugar |
1 egg |
1 egg yolk |
2-1/2 to 2-3/4 cups king arthur unbleached all-purpose flour |
topping: |
1/4 cup quick-cooking oats |
1/4 teaspoon salt |
1 egg white, lightly beaten |
Directions:
1. In a small saucepan, heat milk until bubbles form around sides of saucepan. Remove from the heat. In a large bowl, pour milk over oats. Add shortening and salt. Let stand until mixture cools to 110°-115°, stirring occasionally.
2. In a large bowl, dissolve yeast in warm water. Add the oat mixture, sugar, egg, egg yolk and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place in greased muffin cups. Cover and let rise until doubled, about 30 minutes.
5. In a small bowl, combine oats and salt. Brush egg white over rolls. Sprinkle with oat mixture. Bake at 375° for 12-15 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks. Serve warm. Yield: 2 dozen.
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