Nova Scotia Oatmeal Rolls
Preheat oven to 375ºF (190ºC).
In small bowl, dissolve 1 teaspoon (5 mL) of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.
Meanwhile, in large bowl, stir together remaining sugar, boiling water, rolled oats, butter and salt, stirring until 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 for 8 to 10 minutes or until smooth and elastic, 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 for about 1 hour or until doubled in bulk.
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 for 30 to 45 minutes or until doubled in bulk.
Brush rolls with egg; sprinkle with rolled oats. Bake in centre of oven for 30 minutes or until rolls sound hollow when tapped on bottom. Remove from pans; let cool on racks.