Nova Scotia Oatmeal Rolls

Recipe by Benthe Danish
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READY IN: 1hr 5mins
SERVES: 12
YIELD: 12 Rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In small bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
  • Meanwhile, in large bowl, stir together remaining sugar, boiling water, rolled oats, butter and salt
  • Till sugar is dissolved and butter is melted.
  • Let cool to lukewarm.
  • Stir in yeast mixture and eggs.
  • With electric mixer, beat in 2 cups (500 ml) of the all-purpose flour and whole wheat flour.
  • With wooden spoon, stir in enough of the remaining all-purpose flour to make soft dough.
  • Turn out dough onto lightly floured surface;
  • Knead until smooth and elastic, 8 to 10 minutes, adding enough of the remaining flour as necessary.
  • Place in greased bowl, turning to grease all over.
  • Cover with plastic wrap;
  • Let rise in warm draft-free place until doubled in bulk, about 1 hour.
  • Punch down dough; turn out onto lightly floured surface.
  • Divide into 12 portions.
  • Shape each into ball, stretching and pinching dough underneath to make tops smooth.
  • Place 2 inches (5 cm) apart on greased baking sheets.
  • Cover and let rise until doubled in bulk, 30 to 45 minutes.
  • Topping: Brush with beaten egg; sprinkle with rolled oats.
  • Bake in centre of 375°F ( 190°C) oven until roll sounds hollow when tapped on bottom, about 30 minutes. Remove from pans;
  • Let cool on racks.
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