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Scottish Oatmeal Rolls

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
  • Total Time
    Prep: 30 min. + rising Bake: 20 min.
  • Makes
    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
  • Optional: Butter and honey

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, 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, 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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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.