Dissolve yeast in warm water.

In a separate bowl, combine scalded milk, sugar, salt, and butter; let cool.

Once cool, mix in the beaten egg and half of the flour.

Add yeast mixture, orange peel, and oats.

Stir in the remaining flour gradually to form a soft dough.

Knead the dough until soft and elastic.

Place the dough in a greased bowl, turning to grease the top.

Cover and let rise in a warm, draft-free place until doubled in bulk (approximately 1 hour).

Punch down the dough and let rest for 10 minutes.

Divide the dough in half.

With one half of the dough, form a 9x12-inch rectangle.

Brush with melted butter.

Spread evenly with raspberry jam.

Roll up tightly as for a jelly roll.

Cut into 1-inch rounds.

Place the rounds on a greased baking sheet.

Repeat steps 10-16 for the other half of the dough.

Cover the rolls and let rise in a warm, draft-free place for 30 to 45 minutes, until doubled.

Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes, or until golden brown.