May 10, 2011

oaten rolls


I had a bit of a baking session on Saturday. Between making soup and a cream cake, I also made Nigella's oaten rolls, from her latest book, Kitchen. As promised, they were quick, easy and tasty.

Makes 12 small rolls:
400g wholemeal flour
100g porrige oats (not instant)
2 tsp sea salt flakes
2 tsp bicarb
300ml guiness stout
150ml plain yogurt
60ml vegetable oil
60ml runny honey

Preheat oven to 220 degrees and line 2 baking sheets with greaseproof paper. Mix dry ingredients in a bowl and wet ingredients in a jug. Add wet to dry and stir to combine. Initially it will be moussy, but continue to beat until the mixture is like damp sand*. Pat into 12 small handfuls and shape into rolls. Sprinkle 2 tsp oats over the top, and cook in the oven for 15 mins. They last for 1-2 days in an airtight container. I had mine with soup on the day I baked them, and also the following day with cheese and salad.

* Nigella's description, not mine!

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