Ingredients

Instructions

1 C. milk ½ C. water ¼ C. sour cream 3 T. oil 3 - 3 ½ C. flour 1 C. rolled oats ¼ C. sugar 1 ¼ t. Salt 1 t. Grated orange or lemon peel 1 pkg yeast 1 egg

Warm milk, water, sour cream and oil to very warm 120F - 130F. In large bowl, combine warm liquid with 1 C. flour, oats, sugar, salt, orange peel, yeast, egg. Beat 2 min at medium speed. Stir in remaining flour. On well floured board, knead about 5 min. Dough will be soft and slightly sticky. Place in greased bowl, cover. Let rise in warm place until double. 45-60 min. Grease 18 muffin tins. Punch dough down. Divide in 18 pieces. Shape into balls. Place in muffin tins, cover and let rise until light and double in size 35-45 min. Bake at 375F 15-20 min until golden brown. Cool 5 min. Remove from pan and roll warm rolls in ½ C. margarine melted, drain slightly and roll in mixture of ¼ C. sugar and 2 t. Cinnamon.