These hearty Scottish rolls are delicious when served with honey butter. Substitute rapid-rise yeast and oil for butter to make lighter rolls you can use for sandwiches. Make cinnamon butter by mixing butter, honey and cinnamon to taste.

Roll Dough

    1 cup thick-rolled oats
    1 package active dry yeast
    1 ½ teaspoons salt
    1 tablespoon dark brown sugar
    ¼ cup clover honey
    3 tablespoons butter
    1 cup water, warmed to 110 °
    3 large eggs
    3 ⅔ cups all-purpose flour
    1 large egg, beaten
    Thick-rolled oats
    Canola or corn oil for bowl

Cinnamon-Honey Butter

    ½ cup butter
    Clover honey
    Ground cinnamon

1.  Process the oats in a blender until finely ground.

2.  In a large bowl, mix the oat flour, yeast, salt and brown        
     sugar. In a medium bowl, mix the honey, butter and water.
     Stir into the oat flour mixture along with the eggs.

3.  Stir in the all-purpose flour to form a soft dough. Knead 2     
     minutes on a floured breadboard. Place dough in an oiled
     bowl and turn once, to coat top with oil.

4.  Turn oven on to 200 °, when you can feel the heat on your
     hand, turn the oven off. Cover the dough with a damp cloth
     and let rise 1 ½ hours or until it has doubled.

5.  Punch down and then cut into 16 pieces. Turn each piece
     inside out to form small rolls. Set on a baking sheet and use a
     pastry brush to brush egg over the rolls . Sprinkle with oats.

6.  Let the rolls rise in the warm oven until doubled.

7.  Remove the rolls and preheat the oven to 350 °.

8.  Bake rolls for 15 to 20 minutes.

     Makes 16 rolls