2 pkg. or cakes yeast
1/2 c. lukewarm water
5 to 5 1/2 c. sifted flour
1/2 c. shortening
2 unbeaten eggs
2 tsp. salt
1/2 c. brown sugar
1 1/2 c. milk, scalded
1 1/2 c. rolled oats

Soften yeast in lukewarm water. Pour scalded milk over shortening, sugar and salt until shortening melts. Cool to lukewarm. Stir in 1 cup flour and eggs. Add softened or proofed yeast; fold in oats. Stir in enough flour to make soft dough. Turn out onto lightly floured board and knead until satiny, about 10 minutes. Pound dough into a ball and place in greased ball. Brush with melted shortening. Cover and let rise until double in size (about 1 hour).

Punch down and brush with melted shortening again. Cover with waxed paper and refrigerate overnight (can be refrigerated 2 to 3 days). Remove from refrigerator and punch down. Shape into desired shape (rolls, crescents, etc.). Let rise one more time.

Bake at 350°F to 400°F for 15 to 20 minutes.

Makes 4 to 5 dozen rolls. Dough may be divided to make 1 coffee cake and 3 1/2 dozen rolls.

Note: Using RapidRise yeast will shorten the process considerably. Use according to package directions.

In memory of Mrs. Joseph Pocock.