This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

ORANGE OAT TWISTS

1 cup scalded milk
1 cup quick oats, uncooked
3/4 cup butter or margarine
1 cup sugar
1 tsp. salt
1 envelope active dry yeast
1/4 cup warm water
1 egg, beaten
3 1/4 cups sifted flour
1 tbsp. grated orange rind

Pour hot milk over oats. Stir in one-fourth cup of the butter, one-fourth cup sugar and salt; cool to lukewarm. Dissolve yeast in water and add to cereal mixture. Stir in egg and flour.

Turn onto lightly floured board. Knead until dough is smooth and elastic. Shape into a ball and turn over in greased bowl to coat dough. Cover and let rise until doubled in bulk. Punch down, cover and let rest 10 minutes.

Cut dough into strips four inches long and one inch wide. Twist each strip and place on greased baking sheets. Let rise until doubled in size. Bake at 375 degrees for 10 to 12 minutes.

Meanwhile, mix remaining three-fourths cup sugar and orange rind; let stand to flavor sugar. Melt remaining one-half cup butter. While twists are still hot, dip into melted butter, then into sugar mixture. Makes 32 twists. Will keep for several days, wrapped in plastic wrap.