Oaty Irish Bread Rolls
Makes 12 rolls
- 400g wholemeal flour
- 100g oats (not instant) plus 2 teaspoons
- 2 teaspoons sea salt flakes or 1 of pouring salt
- 2 teaspoons bicarbonate of soda
- 300ml stout, guinness (or flat beer)
- 150ml buttermilk or runny plain yogurt
- 4 x 15ml tablespoons vegetable oil
- 4 x 15ml tablespoons runny honey
1-Preheat oven to 220 degrees C/ gas mark 7 and line a baking sheet with baking parchment.
2-Mix the flour, oats, salt and bicarbonate of soda in a bowl.
3- In another bowl, mix the Guinness, buttermilk, oil and honey. Stir the liquids together with a wooden spoon.
4- Add the liquids to the dry ingredients and stir with the wooden spoon to combine. Stir well until the consistency goes from runny to more like a damp sand.
5-Pat into small handfuls to form 12 mounds on the lined baking sheet. Once all mounds are evened out, you can pat each into a rough round roll shape, about 7cms diameter by 2-3cms high.
6-Sprinkle the remaining 2 teaspoons of oats over the rolls and put them into the oven for about 15 minutes, or until browned and done. Transfer each roll to a rack to cool just a little bit. Serve and enjoy!
Let me know how you get on. And remember to tag me with your pics @chezbeccy