Lion House Wheat Rolls & Honey Butter

2 teaspoons active dry yeast
1 1/2 cups warm water
2 tablespoons molasses
1/2 cup quick rolled oats
3 tablespoons dry milk
1/2 cup all purpose flour
3 tablespoons shortening
3/4 teaspoon salt
3 1/4 cups whole wheat flour

Dissolve yeast and molasses in warm water and let proof until foamy- about 5 minutes. Add remaining ingredients, leaving the flour as the last addition. The dough should be slightly sticky, so add the flour slowly.
Knead until dough is soft and elastic, about 5 minutes. Place in a bowl sprayed with cooking spray. Cover bowl and let sit in a warm place until dough has doubled in size (about an hour).
Punch down dough and knead lightly. Roll out until dough is about 1/2 inch thin. Cut strips using a pizza cutter. Roll strips and place seam side down on a greased cookie sheet.
Allow to rise for 30-40 minutes.
Bake at 375 degrees for 12 to 15 minutes.
Makes 2 dozen rolls.

Serve with Honey Butter: Combine equal parts of real butter (at room temperature) and honey, and 1/2 to 1 teaspoon vanilla with a hand mixer.