1 3/4 c. boiling water
1 1/2 c. quick rolled oats
1/4 c. shortening
1/3 c. molasses
1 1/2 qts. flour, unsifted
1/2 c. instant nonfat dry milk
2 tsp. salt
3 pkg. yeast
2 lg. eggs

Pour boiling water over rolled oats. Let stand 5 minutes. Stir in shortening and molasses. Mix 2 cups flour with milk, salt and yeast. Add rolled oats to flour mixture and beat 2 minutes. Add 2 cups flour and eggs, beat well. Stir or knead in remaining 2 cups flour. Place dough in lightly greased bowl and turn over to grease upper side of dough. Cover and let rise in warm place until almost doubled in size (1 to 1 1/2 hours). Press dough down to remove air bubbles. Form balls, about 1 1/2 inch in diameter and place on sheet pan. Let rise until double. Preheat oven to 400 degrees, bake for 20 minutes or until lightly browned.