Scottish Oatmeal Rolls

• 1-1/2 cups boiling water
• 1-1/2 cups old-fashioned oats
• 1/3 cup packed brown sugar
• 1-1/2 teaspoons salt
• 1 tablespoon canola oil
• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 2-3/4 to 3-1/4 cups all-purpose flour
• Butter and honey, optional

1. Pour boiling water over oats in a large bowl. Add brown sugar, salt and oil. Cool to 110u0b0-115u0b0, stirring occasionally. Meanwhile, in a small bowl, dissolve yeast in warm water; let stand 5 minutes. Add to oat mixture. Beat in enough flour to form a stiff dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased
4. . Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes.
5. Preheat oven to 350u0b0. Bake 20-25 minutes or until lightly browned. Remove from pan to a wire rack to cool. If desired, served with butter and honey.

boiling water, oldfashioned oats, brown sugar, salt, canola oil, active dry yeast, warm water, flour, butter

Taken from www.tasteofhome.com/recipes/scottish-oatmeal-rolls/ (may not work)