1 1/2 c. boiling water
1 c. reg. oats, uncooked
1/3 c. shortening
2 pkgs. active dry yeast
1/2 c. water - warm (105-115 degrees)
1/2 c. Grandma's unsulphured molasses
2 eggs, slightly beaten
1 tbsp. salt
5 1/2 c. unsifted all-purpose flour

Pour boiling water over oats in a large mixing bowl. Add shortening and cool slightly. Dissolve yeast in warm water. Add molasses, eggs and salt to oats mixture. Stir in dissolved yeast and 3 cups of flour. Beat until smooth. Gradually add enough of remaining flour to make a soft dough. Turn dough out onto floured surface and knead until smooth and elastic. Form into a ball. Place in a greased clear bowl. Cover. Let rise in warm place free from draft until dough is double in bulk, about one hour.

Punch down, divide in half. Put in pans and let rise again. For bread: bake in 350 degrees oven for 45 minutes. Makes 2 loaves. For pan rolls: bake in 350 degrees for 20 to 25 minutes or until lightly browned. Yield: 16 rolls per half.