Quick Buttermilk Rolls

1/4 cup warm water
1 pkg. yeast
3/4 cup lukewarm buttermilk
1/4 tsp. soda
1 tsp. sugar
1 1/2 tsp. salt
3 Tbsp. soft shortening
2 1/2 cups sifted flour
Dissolve yeast in water. Stir in buttermilk, soda, sugar, salt, and shortening and half of flour. Add rest of flour and mix with hand. Turn onto lightly floured board. Knead until smooth and elastic. Shape into crescents or any desired shape. Let rise until doubled. Bake in 400 degree for 15 to 20 minutes.

No Knead Refrigerator Rolls

1 pkg. yeast
1/2 cup lukewarm water
Soak til fluffy.

1 1/2 cups hot boiling water
1/2 cup shortening
1/2 cup sugar
2 tsp. salt
Stir good and let cool completely.
Beat 2 eggs and add to above--Add yeast and stir in 6 cups flour--Put dough into a greased bowl , cover with foil and set in refrigerator. When ready to eat, make out into rolls and put in greased baking pan. Let rise 3 hours at least before baking. Dough will keep in refrigerator for a week or two. Bake as needed. 400 degree oven for 15--20 minutes.

Oat-Wheat Bread

1 cup minute oats
2 Tbsp. shortening
2 cups boiling water
1 pkg. active dry yeast
1/2 cup milk, scalded and cooled
1/2 cup white corn syrup
1 Tbsp. sugar
2 tsp. salt
1 egg
2 cups whole wheat flour
3--3 1/2 cups all-purpose flour

Combine oats and shortening in bowl. Pour boiling water over them and set aside to cool. Meanwhile, soften yeast in cooled milk. Combine oatmeal mixture with syrup, sugar, salt, and egg. Mix well. Add yeast. Gradually add the whole wheat flour and enough all-purpose flour to make a soft dough. Knead on a lightly floured board until smooth and elastic. Place dough in a greased bowl, turning once to grease surface. Cover and let rise until double in size. Punch down and divide into two sections. Shape into loaves and place into greased 9 x 5 in. loaf pans. Let rise until double in size. Bake at 350 degrees for one hour or until bread sounds hollow when tapped with finger. Yield: 2 loaves This is a fantastic tasting, low-fat bread.

Oatmeal Dinner Rolls

These are wonderful!!

2 cups water
1 cup quick-cooking oats
3 Tbsp. butter or margarine
2 ( 1/4 oz. ) envelopes active dry yeast
1/2 cup warm water ( 100 - 110 degrees )
1 Tbsp. sugar
4 cups all-purpose flour
1 1/2 tsp. salt
1/3 cup firmly packed browm sugar
Bring 2 cups water to a boil in a medium saucepan; stir in oats and butter. boil; stirring constantly, 1 minute. Remove from heat; let cool to 110 degrees.
Stir together yeast, 1/2 cup warm water, and 1 Tbsp. sugar in a small bowl; let stand 5 minutes.
Beat oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth.
Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes ). Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place ( 85 degrees), free from drafts, 1 hour or until dough is doubled in bulk.
Punch dough down, and divide in half; shape each portion into 16 ( 1 1/2 inch balls. Place evenly into 2 lightly greased 9-x 1 3/4 inch round cakepans.
Cover and let rise in a warm place ( 85 degrees ), free from drafts, 30 minutes or until doubled in bulk.
Bake at 375 degrees for 15 minutes or until golden brown. Yield: 32 rolls
Prep: 15 min. Rise 1 hr., 30 min.; Bake: 15 min.