History
Scottish oatmeal rolls are a traditional Scottish breakfast food. They are made with oatmeal, flour, sugar, baking powder, salt, and butter. The dough is rolled out and cut into circles, then filled with a mixture of raisins, currants, and sultanas. The rolls are then baked until golden brown.
Scottish oatmeal rolls are said to have originated in the Scottish Highlands. They were originally made with oatcakes, which are thin, flat cakes made from oatmeal. The oatcakes were rolled out and filled with a mixture of raisins, currants, and sultanas, then baked. Over time, the oatcakes were replaced with bread dough, and the rolls became known as Scottish oatmeal rolls.
Scottish oatmeal rolls are a popular breakfast food in Scotland. They are also a popular choice for afternoon tea. They are easy to make and serve as a delicious side dish for all dinners.
Ingredients
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 egg
- 1 cup milk
- 1/2 cup raisins
- 1/2 cup currants
- 1/2 cup sultanas
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the flour, oats, sugar, baking powder, and salt.
- In a separate bowl, cream together the butter and egg.
- Add the milk to the butter mixture and stir until combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Roll out the dough on a lightly floured surface to about 1/2-inch thick.
- Cut out circles using a 2-inch cookie cutter.
- Place the rolls on a greased baking sheet.
- Bake for 15-20 minutes, or until golden brown.
- Let cool on a wire rack before serving.
Serving Size: 12 rolls
Prep Time: 30 minutes
Cook Time: 20 minutes
Tips:
- If you don’t have any raisins, currants, or sultanas, you can use any other dried fruit you like.
- You can also add some nuts to the rolls, such as chopped walnuts or pecans.
- Scottish oatmeal rolls are best enjoyed fresh, but they can also be stored in an airtight container for up to a week.
