Hot cereal was promoted as an ideal way to prepare families for a busy cold-weather day. And if any was left over, it was a head start toward making nutritious rolls for the evening meal.
⅔ cup milk
4 tablespoons vegetable shortening or butter (or a mixture)
2 tablespoons light brown sugar
1 teaspoon salt
¼ cup warm (105° to 110°F) water
1 package active dry yeast
½ cup leftover cooked oatmeal or granular wheat cereals
3½ to 4½ cups unsifted all-purpose flour
Heat milk in a small saucepan over medium heat until bubbles form at edge of pan; stir in shortening, brown sugar, and salt.
Combine warm water and yeast in a cup and set aside for yeast to soften.
Gradually beat hot milk mixture into cereal in a large bowl until thoroughly combined. Set aside to cool to 105° to 110°F.
Add 3½ cups flour and the yeast mixture to cereal mixture and stir until a soft dough forms.
Turn dough out onto a work surface sprinkled with some of remaining 1 cup flour. Knead 5 minutes, adding as much flour as necessary to make the dough manageable. Place dough in a greased bowl, cover, and set aside in a warm place until double in size—about 1 hour.
Grease a 12-cup muffin pan. Divide dough into 12 equal pieces. Shape each piece into a ball and place in greased pan. Set aside in a warm place until double in size—about 45 minutes.
Preheat oven to 400°F. Bake rolls about 25 minutes or until golden brown and roll sounds hollow when tapped on the top. Cool at least 15 minutes before serving.
12 Servings