Nova Scotia Oatmeal Rolls

By The Canadian Living Test Kitchen

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Nova Scotia Oatmeal RollsThe dough is enough to make a dozen moist, nutty-flavoured rolls or two delicious loaves of bread.5 out of5based on1 ratings.

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This recipe makes 12 servings

Nutritional Info
Per roll: about	-
cal	339339 cal
pro	10 g10g pro
total fat	8 g8g total fat
sat. fat	4 g4g sat. fat
carb	58 g58g carb
fibre	4 g4g fibre
chol	67 mg67mg chol
sodium	361 mg361mg sodium
% RDI:	-
calcium	33 calcium
iron	2323 iron
vit A	77 vit A
folate	41 %41% folate

The dough is enough to make a dozen moist, nutty-flavoured rolls or two delicious loaves of bread.

Ingredients

1/2 cup packed brown sugar 1/2 1/2cup cuppacked brown sugar
1/2 cup warm water 1/2 1/2cup cupwarm water
2 pkg (or 2 tbsp/25 mL) active dry yeast 2 2pkg (or 2 tbsp/25 mL) pkg (or 2 tbsp/25 mL)active dry yeast
1-1/4 cups boiling water 1-1/4 1-1/4cups cupsboiling water
1 cup quick-cooking rolled oats 1 1cup cupquick-cooking rolled oats
1/3 cup butter , softened1/3 1/3cup cupbutter, softened
1-1/2 tsp salt 1-1/2 1-1/2tsp tspsalt
2 eggs , lightly beaten2 2eggeggs, lightly beaten
4-1/2 cups all-purpose flour , (approx)4-1/2 4-1/2cups cupsall-purpose flour, (approx)
1 cup whole wheat flour 1 1cup cupwhole wheat flour
Topping:
1 egg , lightly beaten1 1eggeggs, lightly beaten
1/4 cup quick-cooking rolled oats 1/4 1/4cup cupquick-cooking rolled oats

Preparation

In small bowl, dissolve 1 tsp (5 mL) 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 until 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.