NOVA SCOTIA OATMEAL ROLLS

Steps:

• In small bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
• Meanwhile, in large bowl, stir together remaining sugar, boiling water, rolled oats, butter and salt
• Till sugar is dissolved and butter is melted.
• Let cool to lukewarm.
• Stir in yeast mixture and eggs.
• With electric mixer, beat in 2 cups (500 ml) of the all-purpose flour and whole wheat flour.
• With wooden spoon, stir in enough of the remaining all-purpose flour to make soft dough.
• Turn out dough onto lightly floured surface;
• Knead until smooth and elastic, 8 to 10 minutes, adding enough of the remaining flour as necessary.
• Place in greased bowl, turning to grease all over.
• Cover with plastic wrap;
• Let rise in warm draft-free place until doubled in bulk, about 1 hour.
• Punch down dough; turn out onto lightly floured surface.
• Divide into 12 portions.
• Shape each into ball, stretching and pinching dough underneath to make tops smooth.
• Place 2 inches (5 cm) apart on greased baking sheets.
• Cover and let rise until doubled in bulk, 30 to 45 minutes.
• Topping: Brush with beaten egg; sprinkle with rolled oats.
• Bake in centre of 375°F ( 190°C) oven until roll sounds hollow when tapped on bottom, about 30 minutes. Remove from pans;
• Let cool on racks.