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Oatmeal Yeast Rolls

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Bread Yeast


  • 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