Nova Scotia Oatmeal Rolls
"By The Canadian Living Test Kitchen
The dough is enough to make a dozen moist, nutty-flavored rolls or two delicious loaves of bread.
Prep and Cooking time does not include rise time."
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Yields:
-
12 Rolls
- Serves:
- 12
ingredients
- 1⁄2 cup brown sugar, packed
- 1⁄2 cup water, warm
- 2 (1/2 ounce) packages active dry yeast
- 1 1⁄4 cups boiling water, boiling
- 1 cup rolled oats, quick-cooking
- 1⁄3 cup butter, softened
- 1 1⁄2 teaspoons salt
- 2 eggs, lightly beaten
- 4 1⁄2 cups all-purpose flour
- 1 cup whole wheat flour
-
Topping
- 1 egg, lightly beaten
- 1⁄4 cup rolled quick-cooking oats
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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RECIPE SUBMITTED BY
My beloved sister Lise passed away on December 3 2008, so this year I didn't do all my usual Christmas cooking and baking.
Frank and I moved to a bigger apartment on January 1, and once I can see the floor for boxes, I will get back to cooking. I look forward to re-visit with my wonderful Zaar friends again.
I have not been much on Zaar last summer and Fall, due to my sister, and father's illness. We have now come to the hard part, they have stopped all treatment on Lise, and we can only try to be there for her, her family and each other. Then England seems such a long way away from Denmark.
Grown and multicultural woman with a passion for cooking and especially learning about others holidays, traditions and recipes. I have lived 18 years in the USA and have grown children there so I do go there regular. Am an accomplished mural painter and collector of Japanese art and furniture.
My DBF say I am addicted to Zaar, he is probably right, apart from having to look of idears for dinner, or lunch or snacks or chocolade dressed up as something else, I also have to check out my wonderful cooking partners in crime, and very very funny friends at Zaar. I have learned so much from you all.
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