Best 6 Nova Scotia Oatmeal Rolls Recipes

NOVA SCOTIA OATMEAL MOLASSES BREAD {NOVA SCOTIA BROWN BREAD}

Steps:

• In a heatproof bowl, add the boiling water to the rolled oats and let stand 1 hour.
• Add molasses, salt, butter, and with warm water and mix.
• Lastly add flour with yeast and mix thoroughly to distribute the yeast evenly.
• Let rise all day or overnight... until doubled in size.
• Beat thoroughly and put into two greased bread pans and then let rise again for 30min.
• Bake in a hot oven (425°) for 10 minutes then reduce heat to 350° and bake 35 minutes more.
• Resist the urge to cut into the loaf and drench in butter.

NOVA SCOTIA OATMEAL ROLLS

Steps:

• In small bowl, dissolve 1 tsp 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
• Till 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.

NOVA SCOTIA OATMEAL BREAD

Steps:

• Pour boiling water over the oats.
• Add butter or marg.
• Stir and allow to stand until cool.
• Add molasses and salt.
• Dissolve yeast and ginger in 1/2 cup warm water. Let stand 10 minutes.
• Add to oatmeal mixture, mixing well.
• Add whole wheat flour and wheat germ slowly, mixing well after each addition.
• Add enough white flour to make a stiff dough.
• Turn out onto a floured board and kneat until smooth and satiny.
• Place in a greased bowl.
• Cover and let stand til double in bulk (about one hour).
• Shape into 2 loaves and place in greased bread pans.
• Cover and let rise til double (about an hour).
• Bake 350F 50-60 minute until well browned.
• Unmold and cool on a rack.

SCOTTISH OATMEAL ROLLS

Steps:

• Pour boiling water over oats in a large bowl. Add brown sugar, salt and oil. Cool to 110°-115°, 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)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Bake until lightly browned, 20-25 minutes. Remove from pan to a wire rack to cool. If desired, serve with butter and honey.

OATMEAL ROLLS

Steps:

• In a saucepan, bring 2 cups water to a boil. Add oatmeal and butter; simmer 1 minute. Remove to a large bowl and let cool to 110°-115°., Heat remaining water to 110°-115°; add yeast. To oatmeal mixture, add sugars, salt, yeast mixture and half of flour. Mix well. Add enough remaining flour to make a soft dough., Turn out onto a floured surface; knead 6-8 minutes or until smooth and elastic. Add additional flour if necessary. Place dough in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour., Punch down dough; divide in half and shape each half into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 45-60 minutes. Bake at 350° for 20-30 minutes.

OATMEAL DINNER ROLLS

Steps:

• In a large saucepan, bring water to a boil; add oats and butter. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm. , In a large bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; allow to rest for 10 minutes. Shape into 18 balls. Place in two greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 350°; bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks.