Scottish Oatmeal Rolls Recipe

Scottish Oatmeal Rolls Recipe
Scottish Oatmeal Rolls Recipe photo by Taste of Home
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Scottish Oatmeal Rolls Recipe

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My family likes rolls that can hold up to scooping gravies, sauces and more. This recipe is a favorite. The oatmeal in the dough gives it a Scottish touch. —Peggy Goodrich, Enid, Oklahoma
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.

Ingredients

  • 1-1/2 cups boiling water
  • 1-1/2 cups old-fashioned oats
  • 1/3 cup packed brown sugar
  • 1-1/2 teaspoons salt
  • 1 tablespoon canola oil
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2-3/4 to 3-1/4 cups all-purpose flour
  • Butter and honey, optional

Directions

Pour boiling water over oats in a large bowl. Add brown sugar, salt and oil. Cool to 110°-115°, stirring occasionally. Meanwhile, in a small bowl, dissolve yeast in warm water; let stand 5 minutes. Add to oat mixture. Beat in enough flour to form a stiff dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 350°. Bake 20-25 minutes or until lightly browned. Remove from pan to a wire rack to cool. If desired, served with butter and honey. Yield: 2 dozen.
Originally published as Scottish Oatmeal Rolls in Taste of Home Christmas Annual Annual 2016, p39

  • 1-1/2 cups boiling water
  • 1-1/2 cups old-fashioned oats
  • 1/3 cup packed brown sugar
  • 1-1/2 teaspoons salt
  • 1 tablespoon canola oil
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2-3/4 to 3-1/4 cups all-purpose flour
  • Butter and honey, optional
  1. Pour boiling water over oats in a large bowl. Add brown sugar, salt and oil. Cool to 110°-115°, stirring occasionally. Meanwhile, in a small bowl, dissolve yeast in warm water; let stand 5 minutes. Add to oat mixture. Beat in enough flour to form a stiff dough (dough will be sticky).
  2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes.
  4. Preheat oven to 350°. Bake 20-25 minutes or until lightly browned. Remove from pan to a wire rack to cool. If desired, served with butter and honey. Yield: 2 dozen.
Originally published as Scottish Oatmeal Rolls in Taste of Home Christmas Annual Annual 2016, p39

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