1/3 c. shortening
3 tbsp. sugar
3/4 tsp. salt
1 c. quick oatmeal
1 egg
1/2 c. boiling water
1 pkg. yeast (NOT quick rise kind)
1/2 c. lukewarm water
2 c. all-purpose flour
Melted butter - about 1 stick

In a large bowl, mix shortening, sugar, salt, boiling water and oatmeal. Cool to lukewarm. Soften yeast in lukewarm water. Lightly beat eggs. Add yeast mixture and egg to oatmeal mixture and stir well. Stir in all the flour to make a soft dough. Cover and store in refrigerator at least two hours; dough will keep several days refrigerated.

When used, allow 2 hours for dough to rise. Knead dough briefly on floured surface. Roll 1/2 inch thick, cut with 2 inch biscuit cutter, dip each roll in melted butter and fold in half. Arrange in pan lightly touching. Let rise until light (dough will retain fingerprint when touched gently). Bake at 450 degrees for 15-20 minutes.