Traditional Scottish Oatmeal Rolls

Traditional Scottish Oatmeal Rolls are a dream dinner roll. They are easy with only a 1.5 hour rise time. The taste and texture is everything you want in a yeast roll. Discover the taste of my ancestors homeland, Scotland with this traditional recipe.

This centuries old recipe shows how we can take simple ingredients and make a moist and tender dinner roll. All while honoring our Scottish roots! Made with good, old fashioned wholesome oats, they are full of flavor, rustic and perfect for any meal!

My paternal family is from Scotland. Our colors are yellow, black and red, the tartan of MacLeod. In doing some digging of late, I have been intrigued about the food history of Scotland so I mixed up this centuries old recipe and now am sharing it with you.

Come with me on a journey of cooking with a touch of Scottish heritage while we make these rolls that are filled with warmth and comfort.

Many of our Southern recipes are steeped in Scottish heritage. Once you try these you will see how similar they are to recipes like, BUTTERMILK BISCUITS, HUSHPUPPIES and CRACKLIN CORNBREAD.

What are Traditional Scottish Rolls?

Most traditional homemade bread you will find from Scotland contain oats. Oats and oatmeal is an esteemed labor in Scotland and widely used for recipes because they hold moisture well.

How to Make Traditional Scottish rolls at home

The method is very simple as are the ingredients. Soaking the oatmeal allows for a smoother than you expect texture in this bread. The short rise time is a plus too! We use all purpose flour but you can use a good bread flour too. Most all yeast breads will have a rise time, this recipe keeps it to a short one.

The full ingredient list and quantities are listed at the bottom of this post on a printable recipe card.

• Old Fashioned Oats
• Boiling Water
• Salt
• Brown Sugar
• Cooking oil
• Active Dry Instant Yeast
• All Purpose Flour
• Warm Water (110-115 degrees F)

Step by Step Scottish Oatmeal Rolls: no bread machine required!

No special equipment is needed. You can opt to knead the dough with a stand mixer and a dough hook. I do challenge you to try to knead it by hand. There is something so relaxing about it and you can feel the texture change.We also use a casserole dish instead of a traditional bread pan.

For your wet ingredients, place oatmeal in a large bowl. Pour boiling water over oats and mix well. Add brown sugar, salt and oil and mix well.

In a small, separate bowl, dissolve active dry yeast with 1/4 cup warm water. Test temperature of water with an instant read thermometer to make sure it’s internal temperature is no lower than 110 degree F and no higher than 115 degrees F.

This makes sure yeast will activate as well as remain alive. Allow to stand for 5 minutes or until it blooms and is foamy.

Add yeast and water to oat mixture and mix well. Add All purpose flour in stages or individual cups of flour, until a sticky but stiff dough forms. Turn dough onto a lightly floured surface and shape and knead. Knead for 6-8 minutes until dough is smooth. Kneading will provide a tender texture to the rolls.

Shape dough into a ball and place in a lightly greased bowl, turning to oil all sides of dough.You can use olive oil or any neutral oil you prefer. Cover with a tea towel or plastic wrap and allow to risen a warm place until it doubles in size, about an hour.

Punch down dough and separate into 24 balls. Roll balls until smooth and place in a lightly greased baking pan. We like to put a little raw oatmeal pieces on the top of the rolls for a garnish. Cover and allow to rise again for 30 minutes.

Preheat oven to 350 degrees. Bake rolls for 20-25 minutes until browned. You can drizzle with salted butter and bake a few minutes more to obtain extra browning. Serve warm and enjoy. No need for a bread maker at all!

Frequently Asked Questions

Should I use a special kind of Oatmeal or Oats?

The only stipulation I would suggest is to use old fashioned oats. Not quick cooking or rolled or steel cut. Just plain old fashioned oats. The oats will turn soft and this happens easier with just the flat plain oatmeal oats.

How long will they stay fresh?

They should stay fresh stored in an airtight container for 3 to 5 days. I would keep them in a cool dry place with your other breads.

Can you freeze them?

Yes. You can freeze them as soon as you roll them out. I like to freeze them individually on a sheet pan after the last rise and then transfer to a freezer bag. This way I can take out what I need. Allow them to thaw at room temperature and bake as directed.

How to reheat Oatmeal Rolls

Wrap the leftover rolls loosely in foil and warm in a low temperature oven at about 200 degrees for 5 to 10 minutes.

Can I add different ingredients?

Yes. Raisins, nuts or dried fruits are a great option to enhance the natural sweetness of the bread. Different cheeses can also be added to the dough when mixing to make a cheesy roll.

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