- 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
- 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
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