Oatmeal Dinner Rolls
JoEllen Fortenberry Ford
1 1/4 cboiling water
1/3 ccrisco shortening
1/3 cbrown sugar, firmly packed
1 coatmeal, uncooked old-fashioned oats
21/2 tspactive dry yeast
1/4 cwarm water not hot not over 105*
How to Make Oatmeal Dinner Rolls
- Pour boiling water over shortening, brown sugar, salt and rolled oats. Let stand until lukewarm.
- Meanwhile sprinkle yest over warm water in bowl ans stir until dissolved. It should begin to be active and multiply with a good yeasty fragrance. (You can add one teaspoon of sugar to feed it and check to see if it is going to be live, if you wish.)
- Mix oats with yeast and add 2 cups of flour and egg. Beat with wooded spoon until well blended. You could use a dough hook on your mixer on low speed. Add remaining four a little at a time to make a soft dough.
- Add 2 more cups of flour, a little at a time to make Turn onto lightly floured surface and knead until dough is smooth and elastic. It should not be overly sticky, but smooth on the outside and knead easily. Do not add too much flour or it will not be light rolls which are high and airy.
- Place in a greased bowl and turn so top is greased also.Cover with plastic wrap or a barely damp towel and let rise in a warm place until doubled in bulk, about 1 1/2 hours if your house is warm with no drafts or air conditioning blowing near the dough.
- Punch dough down and let it double again. It will Punch down and let rise again for about 1/2 hour. Then shape in the desired shapes such as one inch balls in muffin tins or golf ball sized rolls. Let rise another 1/2 hour. I put my rolls together closely touching in baking pan with 2 inch sides.
- Bake 375* F. oven about 25 minutes. They will be lightly browned on top, not dark. This makes about 32 rolls if they are not large.