1½ cups boiling water
¾ cup rolled oats
¼ cup light molasses
1½ teaspoons salt
3 tablespoons butter or margarine
¼ cup warm water (105 to 115F)
1 package active dry yeast
4 cups sifted all-purpose flour
1 teaspoon soft butter or margarine
1. In medium bowl, pour boiling water over oats. Add molasses, salt, and 3 tablespoons
butter, stirring to mix well; cool.
2. If possible, check temperature of warm water with thermometer. Sprinkle yeast over
warm water in large bowl of electric mixer, stirring until dissolved.
3. Stir in oatmeal mixture. Gradually add 2 cups flour; at medium speed, beat 2 minutes.
Mix in rest of flour by hand till well blended.
4. Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk –
about 30 minutes.
5. Grease a 9-by-5-by-3-inch loaf pan.
6. With wooden spoon, beat batter 25 vigorous strokes. Spread evenly in pan, using a
buttered spatula to smooth top. Cover with towel; let rise in warm place (85F), free from
drafts, until 1 inch from top of pan.
7. Meanwhile, preheat oven to 425F.
8. Bake loaf 40 to 50 minutes, or until it sounds hollow when rapped with knuckle. Remove
from pan to wire rack. Brush top with 1 teaspoon butter; cool completely.
Oatmeal Rolls were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe derived from McCall’s Cookbook an edition within 1940 and 1950; and the chapter
Yeast and Battered Breads.
If you would like to assist in paying ShirleyAnn, please donate here. Thank You!