3/4 c. milk, scalded
1 1/2 tsp. salt
2 tbsp. shortening
2 tbsp. molasses
2 tbsp. brown sugar, packed
1 c. rolled oats, quick or reg., uncooked
1 pkg. activated yeast, dry
1/3 c. warm water
1 egg, beaten
2 3/4 to 3 c. sifted all-purpose flour

Combine hot milk, salt, shortening, molasses, brown sugar until well mixed. Cool to lukewarm. Dissolve yeast in warm water, not hot. Add softened yeast, egg and 1 cup flour. Beat until smooth. Gradually add remaining flour, stirring until well mixed. Turn onto a lightly floured board and knead until elastic, about 10 minutes. Place dough in greased bowl. Turn and cover with a dampened towel. Let rise in warm place until it doubles in size. Punch down. Shape dough into balls to half fill regular size muffin pans. Cover. Let rise until double in size. Bake in hot oven, 400 degrees, until done, 15-18 minutes. Yield: 18 rolls.