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Oat Rolls with 
Cinnamon-Honey Butter

These 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.

Roll Dough

    1 cup thick-rolled oats
    1 package active dry yeast
    1 teaspoons salt
    1 tablespoon dark brown sugar
    cup clover honey
    3 tablespoons butter
    1 cup water, warmed to 110

    3 large eggs
    3 ⅔ cups all-purpose flour
    1 large egg, beaten
    Thick-rolled oats
    Canola or corn oil for bowl

Cinnamon-Honey Butter

    cup butter
    Clover honey
    Ground cinnamon


1.  Process the oats in a blender until finely ground.

2.  In a large bowl, mix the oat flour, yeast, salt and brown        
     sugar. In a medium bowl, mix the honey, butter and water.
     Stir into the oat flour mixture along with the eggs.

3.  Stir in the all-purpose flour to form a soft dough. Knead 2     
     minutes on a floured breadboard. Place dough in an oiled
     bowl and turn once, to coat top with oil.

4.  Turn oven on to 200
, when you can feel the heat on your
     hand, turn the oven off. Cover the dough with a damp cloth
     and let rise 1 hours or until it has doubled.

5.  Punch down and then cut into 16 pieces. Turn each piece
     inside out to form small rolls. Set on a baking sheet and use a
     pastry 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.

     Makes 16 rolls


Seasoned with Love
Online Cookbook


 Seasoned with Love- A copyright recipe

We would love to have you print this recipe for your own use.



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