1 pkg. active dry yeast
1/2 c. lukewarm water
1 c. scalded milk
1/4 c. shortening
1/4 c. sugar
2 tsp. salt
1 c. cooked Stone Buhr oatmeal
4 1/2 to 5 c. sifted Stone Buhr all-purpose flour
Melt shortening

What a delicious way to use up cooked oatmeal. You can also use leftover cooked cracked wheat.

Stir yeast into lukewarm water. Pour scalded milk over shortening, sugar and salt; stir occasionally until shortening melts; cool to lukewarm. Stir in oatmeal and 1 cup of the flour. Add yeast and enough more flour to make a soft dough. Knead on lightly floured surface until smooth and satiny, about 10 minutes. Form dough into a ball; place in greased bowl and brush with melted shortening.

Cover and let rise in a warm place until double in size, about 1 hour. Punch dough down; cover and let stand 10 minutes. Shape into rolls or buns; place in greased muffin or baking pans. Brush with melted shortening; cover and let rise until double in bulk, about 45 minutes. Bake in a preheated 400 degree oven for 15 to 20 minutes or until rolls are nicely browned. Remove from pans immediately. Makes 3 dozen rolls.