Scottish Oatmeal Rolls
Ingredients
- 1 1/2 Cups Boiling Water
- 1 1/2 Cup Old fashioned Oats
- 1/2 Tbsp Sea Salt or Kosher Salt
- 1/2 Cup Brown Sugar
- 1 Tbsp Dry Active Yeast
- 1/4 Cup Lukewarm water
- 1 tsp Sugar
- 3 Cups Bread Flour
- 1 Ounce Unsalted Butter
Instructions
- Bring the water to a boil. Fold in the Brown sugar, salt, and oatmeal. Remove from the heat. Let the oats absorb the water.
- In a stand mixer with a dough hook attachment, mix the second set of water, yeast, and sugar. Let this bloom for 5 to 10 minutes.
- After the oatmeal has cooled to body temperature, add it to the yeast mixture. Add Half the flour and knead with the machine until incorporated. Add more flour until the dough is dry enough to manipulate by hand without sticking too much. It will still be a bit sticky, but you want a bread dough consistency.
- Lightly oil the dough and return it to the mixing bowl or another mixing bowl. Cover with plastic. Place it in a warm area. And, let it rise for about 30 minutes.
- Once it has risen. Punch the dough down. Roll it out onto a floured surface and cut it into balls. You should get about 24 rolls out of this dough. You could go smaller or larger depending on how you will use them when done. Put the rolls on sheet pans lined with parchment or a non stick pad. Set aside to rise for another 20 to 30 minutes
- preheat the oven to 350
- Bake for 20 to 25 minutes until golden brown.
Notes
These are best served warm with butter and honey.
Or, they make a nice finger sandwich roll. Think ham and cheese with honey mustard.
They can also be made the size of a quarter and served as a nice hors d'ouvre base. Split them open and top with duck confit or Roasted lamb loin with currant jam. Maybe serve with a chicken stew or Braised short Ribs
We used butter in this version. But, you can substitute oil for a vegan version. Serve with a Rutabaga Stew or Curried Lentils.