Oat Rolls

• 1 cup milk
• 1 cup quick-cooking oats
• 1/2 cup shortening
• 1 teaspoon salt
• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1/4 cup sugar
• 1 egg
• 1 egg yolk
• 2-1/2 to 2-3/4 cups all-purpose flour
• 1/4 cup quick-cooking oats
• 1/4 teaspoon salt
• 1 egg white, lightly beaten

1. In a small saucepan, heat milk until bubbles form around sides of saucepan. Remove from the heat. In a large bowl, pour milk over oats. Add shortening and salt. Let stand until mixture cools to 110u0b0-115u0b0, stirring occasionally.
2. In a large bowl, dissolve yeast in warm water. Add the oat mixture, sugar, egg, egg yolk and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place in greased muffin cups. Cover and let rise until doubled, about 30 minutes.
5. In a small bowl, combine oats and salt. Brush egg white over rolls. Sprinkle with oat mixture. Bake at 375u0b0 for 12-15 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks. Serve warm.

milk, oats, shortening, salt, active dry yeast, warm water, sugar, egg, egg yolk, flour, quickcooking oats, salt, egg

Taken from www.tasteofhome.com/recipes/oat-rolls/ (may not work)