2 2/3 - 3 c. all-purpose flour
2 pkgs. Red Star Quick Rise Yeast or active dry yeast
2 tsp. salt
1 1/2 c. water
1/3 c. molasses
4 tsp. shortening
2/3 c. quick rolled oats
1 1/3 c. whole wheat flour
1 c. chopped walnuts
1 egg, slightly beaten
1 tbsp. water
2 tbsp. quick rolled oats

In large mixer bowl, combine 2 cups all purpose flour, yeast and salt; mix well. In saucepan, heat 1 1/2 cups water, molasses, shortening and rolled oats until very warm, 120 to 130 degrees, shortening does not need to melt. Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in whole wheat flour, nuts and enough remaining all purpose flour to make a firm dough. Knead on floured surface 5 to 8 minutes. (Dough will be slightly sticky.)

Place dough in greased bowl, turning to grease top. Cover; let rise in warm place about 15 minutes. (30 minutes for active dry yeast.) Punch down dough. Divide into 2 parts. Shape each part into round loaf or pan rolls. Place round loaves on greased cookie sheet or pan rolls in an 8" square, greased pan. Cover; let rise in warm place about 20 minutes (40 minutes for active dry yeast). Combine egg and 1 tablespoon water; brush tops. Sprinkle with rolled oats. Bake at 400 degrees for 20 to 25 minutes. Remove from pan; cool.

Plan Ahead: Bake bread or rolls at 400 degrees for 12 minutes. Remove from pan; cool. Wrap tightly and freeze for later use. To serve, thaw then bake at 425 degrees for 7 minutes.