Made for dinner with friends last Thursday. They have a lovely, almost sweet flavour, which I think comes from the stout. I did think the mix was far to sticky to work at the time (I 'may' have added a little too much buttermilk!), but it baked well and the rolls came out fine. And no kneading!
400g wholemeal flour
100g oats (not instant) plus 2 teaspoons
2 tsps sea salt flakes or 1 tsp pouring salt
2 tsps bicarbonate of soda
300ml stout
150ml buttermilk or runny plain yoghurt
4 x 15ml tbspn groundnut oil
4 x 15ml tbspn runny honey
- Preheat the oven to 220C/200C fan/gas 7.
- Line a baking sheet with baking parchment or a piece of Bake-O-Glide.
- In a bowl, mix the flour, oats, salt and bicarb.
- In a jug, mix the stout, buttermilk (or yoghurt), oil and honey. For ease, measure out the oil in an American quarter cup (60ml) or espresso cup, and then do ditto with the honey, as the oil lining will stop the honey from sticking. Stir the liquids together with a wooden spoon.
- Add the liquids to the dry ingredients and stir with the wooden spoon to combine - you will get a sandy porridge, rather than a dough; at first, it will seem too runny but then, as the bicarb goes to work, it will become first moussy and then heavy like damp sand.
- Pat into small handfuls to form 12 mounds on the lined tray; don't bother to shape them until all 12 are laid out and you can see which rolls needs to have dough pinched off, and which need to be bulked up, so that they are more or less of even size. When you've finished, pat each into a rough round roll shape about 7cm in diameter by 2-3cm high.
- Sprinkle the remaining 2 tsps oats over the rolls (a fat pinch each) and pop them in the oven for 15 minutes then transfer, 1 by 1, to a wire rack to cool just a little. Eat warm, or leave to reach room temperature. They can be frozen for up to one month, although may be slightly crumbly after defrosting.
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