Traditional Scottish oatmeal rolls are a dream dinner roll. They are easy, with only a 1.5-hour rise time.

The taste and texture are everything you want in a yeast roll. Discover the taste of my ancestors homeland, Scotland, with this traditional recipe.


Old-fashioned oats Sugar Yeast All-purpose flour Oil

Place the oatmeal in a large bowl. Pour boiling water over the oats and mix well. Add brown sugar, salt, and oil, and mix well.


In a small bowl, dissolve active dry yeast with ¼ cup warm water. Test temperature of water to make sure it's no lower than 110 degree F and no higher than 115 degrees F.


Add yeast and water to the oat mixture and mix well. Add all-purpose flour in stages until a sticky but stiff dough forms. Turn the dough onto a lightly floured surface, shape, and knead.


Shape the dough into a ball and place it in a lightly greased bowl, turning to oil all sides of the dough. Cover and allow it to rise until it doubles in size, about an hour.


Punch down the dough and separate it into 24 balls. Roll the balls until smooth, and place them in a lightly greased baking pan. Cover it and allow it to rise again for 30 minutes.


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