hearty Scottish rolls are delicious when served with honey
butter. Substitute rapid-rise yeast and oil for butter to make
lighter rolls you can use for sandwiches. Make cinnamon butter
by mixing butter, honey and cinnamon to taste.
1 cup thick-rolled oats
1 package active dry yeast
tablespoon dark brown sugar
water, warmed to 110
⅔ cups all-purpose flour
large egg, beaten
or corn oil for bowl
½ cup butter
Process the oats in a blender until finely ground.
2. In a large bowl,
mix the oat flour, yeast, salt and brown
In a medium bowl, mix the honey, butter and water.
into the oat flour mixture along with the eggs.
3. Stir in the
all-purpose flour to form a soft dough. Knead 2
on a floured breadboard. Place dough in an oiled
and turn once, to coat top with oil.
4. Turn oven on to
°, when you can feel the heat on
turn the oven off. Cover the dough with a damp cloth
let rise 1 ½ hours or until it has doubled.
5. Punch down and
then cut into 16 pieces. Turn each piece
out to form small rolls. Set on a baking sheet and use a
brush to brush egg over the rolls . Sprinkle with oats.
6. Let the rolls
rise in the warm oven until doubled.
7. Remove the rolls
and preheat the oven to 350
8. Bake rolls for
15 to 20 minutes.