Scottish Oatmeal Rolls

Name: Scottish Oatmeal Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 dozen.
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

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

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.

Nutrition Facts

1 roll: 89 calories, 1g fat (0 saturated fat), 0 cholesterol, 149mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.

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Reviews

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Average Rating:

Pamela

Apr 30, 2020

Excellent as is recipe. Make sure to adhere to recipe temperatures when cooling oatmeal and yeast water temp.
Paschendale

Apr 23, 2020

Have not tried this particular one yet, though I will be. I have a very similar recipe that I've used in the past that made very tasty rolls, though. I look forward to this one: I'm not certain if the one I have uses quite so much sugar, but it's been awhile, so I'm not certain about that. Will update this review once I've tried it.