1 pkg. dry yeast
1/2 c. scalded milk
1/4 c. sugar
2 1/2 to 3 c. sifted flour
3/4 c. quick rolled oats, uncooked
1/2 c. lukewarm water
1/4 c. shortening
1 tsp. salt
1 egg

Dissolve yeast in lukewarm water. Pour scalded milk over shortening, sugar, and salt; stir. Stir 1 cup flour. Add yeast and egg. Beat with rotary beater 2 minutes. Add rolled oats and enough flour to make soft dough. Knead by hand until satiny (10 minutes) on lightly floured board. Round dough into ball. Place in greased bowl; brush with butter. Let raise for 1 hour.

Punch down and let stand for 10 minutes. Roll out on board and roll into jelly roll style. Cut into 2 inch slices and place into a greased pan. Let raise again for 20 minutes. Bake at 375 degrees for 20 to 25 minutes. Frost with Butterscotch Glaze.

BUTTERSCOTCH GLAZE:

2 tbsp. melted butter
1 tsp. cream
1/4 c. brown sugar
1/4 tsp. vanilla

Mix well. Spoon the Butterscotch Glaze on the buns when removed from oven - while still hot.