| 1 | Combine oatmeal, whole-wheat flour, salt, shortening, molasses and honey. |
| 2 | Pour boiling water over all. |
| 3 | Mix and let cool. |
| 4 | While cooling, dissolve yeast in warm water with the honey. |
| 5 | Add egg to cooled batter, then mix in dissolved yeast. |
| 6 | Add flour until dough is just soft enough to knead. |
| 7 | Knead lightly. |
| 8 | Place dough in a greased bowl; cover with a damp cloth. |
| 9 | Let rise in warm place until doubled in bulk; about one hour. |
| 10 | Punch down dough and cut into 12 equal pieces. |
| 11 | Shape each piece into a ball in put into a greased 9-inch pan. |
| 12 | Let rise again for 45 minutes. |
| 13 | Bake in a preheated oven at 350 °F. |
| 14 | For 40 minutes. |
| 15 | Notes: * holiday rolls with oatmeal and molasses -- this recipe has long been part of my thanksgiving tradition. |
| 16 | I have long since forgotten its source. |
| 17 | * these rolls are really wonderful, but they need time to rise. |
| 18 | Start them as early in the day as possible. |
| 19 | Don"t even think about using the quick-rise yeasts. |
| 20 | : difficulty: easy to moderate. |
| 21 | : time: several hours preparation, 1 hour baking and cooling. |
| 22 | : precision: measure the ingredients. |
