Scottish Oatmeal Rolls
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min.
YIELD: 2 dozen.
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
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1-1/2 cups boiling water
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1-1/2 cups old-fashioned oats
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1/3 cup packed brown sugar
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1-1/2 teaspoons salt
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1 tablespoon canola oil
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1 package (1/4 ounce) active dry yeast
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1/4 cup warm water (110° to 115°)
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2-3/4 to 3-1/4 cups all-purpose flour
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Optional: Butter and honey
Directions
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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).
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2.
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour.
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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.
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4.
Preheat oven to 350°. Bake until lightly browned, 20-25 minutes. Remove from pan to a wire rack to cool. If desired, serve 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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