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1
Combine the flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer.
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2
Mix on low for 10 seconds using the paddle attachment.
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3
Put the water and shortening in microwavable container and heat to 120 to 130 degrees F, approximately 2 minutes.
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4
Stir until the shortening is thoroughly melted.
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5
Add the water mixture to the dry ingredients and mix on medium speed until well combined, stopping to scrape down the bowl halfway through mixing, about 3 minutes.
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6
Cover the bowl with plastic wrap and refrigerate overnight.
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7
Remove the dough from the refrigerator, uncover and mix on medium speed, using the paddle attachment, for 3 minutes.
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8
Position the 8 cans on a half sheet pan and generously spray the rings and pan with nonstick spray.
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9
Sprinkle 1/2 teaspoon of oats in the bottom of each ring.
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10
Scoop the dough, with a 2-ounce ice cream scoop or disher, into the rings, dividing the dough evenly between the rings.
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11
Sprinkle each top with 1/2 teaspoon of oats.
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12
Cover with parchment and let sit in a warm place for 60 minutes.
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13
Heat the oven to 400 degrees F.
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14
Leave the parchment in place and set a second sheet pan on top.
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15
Bake for 20 minutes then remove the top half sheet pan.
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16
Continue to bake until the muffins reach an internal temperature of 210 degrees F on an instant-read thermometer, and are lightly browned, about 5 to 10 minutes.
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17
Remove the pan with the muffins still in the rings, to a cooling rack for 10 minutes.
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18
Slide a knife around the perimeter of the ring to loosen.
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19
Cool completely before splitting with a fork.
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20
To serve, toast under broiler for 3 to 4 minutes.
