SCOOPING BOWL WHERE TO BUY RECIPES
EASY VEGETARIAN SALAD RECIPES - OLIVEMAGAZINE
SCOTTISH OATMEAL ROLLS RECIPE: HOW TO MAKE IT
My family likes rolls that can hold up to scooping gravies, sauces and more. This recipe is a favorite. The oatmeal in the dough gives it a Scottish touch. —Peggy Goodrich, Enid, Oklahoma
Provided by Taste of Home
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 89 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 149mg sodium, CarbohydrateContent 17g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 starch.
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Total Time 2 hours 40 minutes
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- Combine the butter and chopped chocolate in a heatproof bowl and set over a saucepan filled with a few inches of simmering water over low heat. Let melt, 3 to 4 minutes, then stir until smooth. Remove the bowl from the pan and let cool slightly. Combine the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl and whisk to combine and get rid of any lumps. Combine the brown sugar, eggs, vanilla and ½ cup granulated sugar in a large bowl and beat with a mixer on medium-high speed until light and smooth, 2 to 3 minutes. Add the melted chocolate mixture and beat until combined. With the mixer on low speed, add the flour mixture and beat until just combined, 30 seconds to 1 minute. Cover the dough and refrigerate until firm, at least 2 hours and up to 4 hours. Preheat the oven to 350°. Line 2 baking sheets with parchment paper. Spread the remaining 1 cup granulated sugar in a shallow bowl and the powdered sugar in a second shallow bowl. Scoop the dough into balls (about 1 tablespoon each). Roll first in the granulated sugar, then in the powdered sugar to coat completely. Place on the baking sheet, about 2 inches apart. Bake until the tops of the cookies are cracked and the edges are firm, 10 to 12 minutes. Let cool 5 minutes on the baking sheets, then remove to racks to cool completely.
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From jamieoliver.com
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Cuisine https://schema.org/LowLactoseDiet
Calories 140 calories per serving
From jamieoliver.com
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Cuisine https://schema.org/LowLactoseDiet
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