Nova Scotia Oatmeal Rolls

Ingredients

• 1/2 cup brown sugar, packed
• 1/2 cup water, warm

• 2 (1/2 ounce) packages active dry yeast
• 1 1/4 cups boiling water, boiling
• 1 cup rolled oat, quick-cooking
• 1/3 cup butter, softened
• 1 1/2 teaspoons salt
• 2 eggs, lightly beaten
• 4 1/2 cups all-purpose flour
• 1 cup whole wheat flour

Topping

• 1 egg, lightly beaten
• 1/4 cup rolled quick-cooking oat

Directions

1. 1

   In small bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.

2. 2

   Meanwhile, in large bowl, stir together remaining sugar, boiling water, rolled oats, butter and salt

3. 3

   Till sugar is dissolved and butter is melted.

4. 4

   Let cool to lukewarm.

5. 5

   Stir in yeast mixture and eggs.

6. 6

   With electric mixer, beat in 2 cups (500 ml) of the all-purpose flour and whole wheat flour.

7. 7

   With wooden spoon, stir in enough of the remaining all-purpose flour to make soft dough.

8. 8

   Turn out dough onto lightly floured surface;

9. 9

   Knead until smooth and elastic, 8 to 10 minutes, adding enough of the remaining flour as necessary.

10. 10

    Place in greased bowl, turning to grease all over.

11. 11

    Cover with plastic wrap;

12. 12

    Let rise in warm draft-free place until doubled in bulk, about 1 hour.

13. 13

    Punch down dough; turn out onto lightly floured surface.

14. 14

    Divide into 12 portions.

15. 15

    Shape each into ball, stretching and pinching dough underneath to make tops smooth.

16. 16

    Place 2 inches (5 cm) apart on greased baking sheets.

17. 17

    Cover and let rise until doubled in bulk, 30 to 45 minutes.

18. 18

    Topping: Brush with beaten egg; sprinkle with rolled oats.

19. 19

    Bake in centre of 375°F ( 190°C) oven until roll sounds hollow when tapped on bottom, about 30 minutes. Remove from pans;

20. 20

    Let cool on racks.