Is there anything better than biting into a butter-coated roll, still steamy and warm, straight from the breadbasket? We can’t think of many things that top that little pleasure life grants us… except maybe one thing; getting to experience that moment from the comfort of our own home. And since we’re at home, there’s no breadbasket needed for these Scottish Rolls. You get to enjoy their fluffy, slightly sweet, and oat-filled bliss straight from the oven. Just close your eyes and imagine the melted butter and gooey honey seeping into the center of the rolls and drizzling off the sides… mmm so yummy! Scottish Rolls are the delightfully delicious reminder that the little things in life are the sweetest, and we just love that!
Ingredients
- 1 1/2 cups boiling water plus 1/4 cup warm water (about 110-115 degrees F), divided
- 1 1/2 cups old-fashioned oats
- 1/3 cup brown sugar, packed
- 1 1/2 teaspoons salt
- 1 tablespoon canola oil
- 1 (0.25-ounce) package active dry yeast
- 2 3/4-3 1/4 cups all-purpose flour, plus more, to taste, for dusting a work surface
- butter, optional, to taste, for serving
- honey, optional, to taste, for serving
Directions
Step 1 –In a large bowl, pour 1 1/2 cups of the boiling water over the oats.
Step 2 –Add the brown sugar, the salt, and the oil to the oat mixture.
Step 3 –Allow the oat mixture to cool to 110 degrees F-115 degrees F, stirring occasionally.
Step 4 –While the oat mixture is cooling, in a small bowl, dissolve the yeast in 1/4 cup of the warm water. Let it stand for 5 minutes.
Step 5 –Add the yeast mixture to the oat mixture.
Step 6 –Beat enough of the flour into the yeast mixture to form a stiff yet sticky dough, beginning with 2 3/4 cups of the flour and adding up to 3 1/4 cups, until you reach the desired consistency.
Step 7 –Using the extra flour, dust a work surface, then turn the dough onto the floured surface and knead until it is smooth and elastic, about 6-8 minutes.
Step 8 –Place the dough in a greased bowl and turn it once to grease the top.
Step 9 –Cover the bowl and let the dough rise in a warm place until it has doubled in size, about 1 hour.
Step 10 –Grease a 9×13-inch baking pan.
Step 11 –Punch the dough down in the bowl.
Step 12 –Using the extra flour, dust a work surface again, then turn the dough onto the floured surface and divide and shape it into 24 balls.
Step 13 –Place the dough into the prepared baking pan and cover with a kitchen towel.
Step 14 –Let the dough rise in a warm place until it has doubled in size, about 30 minutes.
Step 15 –Preheat the oven to 350 degrees F.
Step 16 –Bake the rolls until they are lightly browned, about 20-25 minutes.
Step 17 –Transfer the rolls to a wire rack to cool.
Step 18 –Serve the rolls with the butter and the honey.
