Nova Scotia Porridge Oats Rolls

YIELD: 12 rolls / PREP TIME: 45 minutes / BAKE TIME: 30 minutes / Print Recipe


In a small bowl or measuring cup, dissolve 1 tsp (5 mL) granulated sugar in warm water. Sprinkle yeast over top and let stand until frothy, about 10 minutes.

In a large bowl, combine ROGERS PORRIDGE OATS & HEALTHY GRAINS, ½ cup (125 mL) brown sugar, salt, butter, and boiling water. Stir until sugar is dissolved and butter is melted. Let cool to lukewarm. Stir in yeast mixture and eggs with a fork or an electric mixer.

Stir or beat in 2 cups (500 mL) ROGERS UNBLEACHED ALL-PURPOSE FLOUR and all of the ROGERS WHOLE WHEAT FLOUR.  With a wooden spoon, stir in enough of the remaining flour to make a soft dough.

Turn out dough onto a lightly floured surface. Knead for 8 to 10 minutes, adding the remaining flour as necessary, until dough is smooth and elastic. Place in a greased bowl; turn dough to grease all over.

Cover with a clean tea towel and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.

Punch down dough. Turn out onto a lightly floured surface and divide into 12 portions. Shape each portion into a ball, stretching and pinching the dough underneath to make the balls uniform with smooth tops.

Place 2 inches (5 cm) apart on greased or baking paper-lined baking sheets. Cover and let rise until doubled in bulk, about 30 minutes.

Preheat oven to 375°F (190°C).

Brush rolls with egg and sprinkle ROGERS PORRIDGE OATS & HEALTHY GRAINS over top. Bake in the centre of the oven until rolls are golden brown and sound hollow when tapped on the bottom, about 30 minutes.

Remove rolls from baking sheets and let cool on a wire rack.

Nutrition Information per Roll:

Calories 348
Fat 8 g
Saturated Fat 4 g
Trans Fat 0.2 g
Sodium 360 mg
Carbohydrate 59 g
Fibre 4 g
Sugars 9 g
Protein 10 g
Potassium 135 mg
Calcium 4% DV
Iron 20% DV
Magnesium 10% DV

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