In a small bowl, add the warm water and then sprinkle the yeast on top.

Let stand for about 10 minutes.

In a large bowl, mix together the brown sugar, salt, and rolled oats.

Cut in the shortening, using two forks, until the shortening is broken up.

Scald the milk and pour it into the oat mixture; cool to lukewarm.

Add the beaten eggs, yeast mixture, and 1 cup of the flour; beat until well mixed.

Let stand about 15 minutes until the batter is bubbly.

By hand, work in about 5 more cups of flour.

Turn out the dough onto a floured work surface and knead for 5 minutes.

Place the dough in a large greased bowl, turning the dough so the entire surface is greased.

Cover and let rise until double, about 1 to 1½ hours.

Shape the dough into balls, place onto greased baking sheets, cover, and let rise again until double, about 45 to 60 minutes.

Preheat the oven to 400° and bake for 10 to 15 minutes or until done.