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Irish Oaten Rolls


By "The Claytons Blog" (Visit website)



What a temptingly homely sight these are!  I consider anything that comes out of my kitchen 'rustic', but really in this instance, I wouldn't want it any other way.  In a happy return to Kitchen another quickly pulled together baked treat for the weekend.  This time something a little more savoury, though can be sweetened up with the topping of our choice if we so desire. 

The Irish Oaten Rolls are a bit of a godsend to me.  I am loath to waste, so have had two half bottles of Guinness sitting in my fridge for the longest time waiting for just the recipe to use it up.  I'm not a beer lover, but with Nigella recipes I never have to worry.  The Chocolate Guinness Cake uses it and I always think I should use fresh and frothy stout rather flat stuff.  These rolls though call for flat beer.  Yay.  What a thrill to be using the exactly correct ingredient that also makes some space in my fridge. 

My oven's seal is imperfect so it takes longer for it to come up to temperature than it does to prepare this recipe.  Coming from the EASY DOES IT Kitchen Quandaries section these deeply scented rolls would be great for an easy side to soup or a stew.  The recipe warns you're not going to get much of a crust because they just aren't in the oven very long.  That's OK with me, I do love a crust, but there's a time and a place.  Besides I have some older relatives who's dentures would much prefer a softer roll!

Irish Oaten Rolls

400g wholemeal flour (I only had wholemeal bread flour and it seemed to work just fine)
100g rolled oats (avoid instant)
2 tsp salt flakes
2 tsp bicarbonate of soda
300ml flat stout or beer
150ml buttermilk or liquidy plain yoghurt
60ml (3 x 20ml tbsp) oil (I used rice bran oil)
60ml (3 x 20ml tbsp) honey (adding after the oil ensures it slips off easily)
a little extra rolled oats for topping

Preheat the oven to 220C.  Line a baking sheet with baking paper or other non-stick product.

Stir the flour, oats, salt and bicarb together in a bowl.

Mix the beer, buttermilk, oil and honey together in a jug. 

Pour the wet ingredients into the dry and stir about with a spatula.  Continue to work the mixture by stirring until you have a consistency that is thick, but somewhat like mud-pie mixture.

While instructed to form mixture into balls with my hands, I went with a plastic 1/3 cup measure to scoop out the dough and plop onto the tray.  This ensured I ended up with pretty much equal quantities - something I am unable to do so well by eye.

Flatten the rolls slightly with your hands (I forgot to) and sprinkle with the extra rolled oats, a pinch on each should do.

Pop the rolls into the oven and bake for 15 minutes before transferring onto a rack to cool for as long as it takes you to grab the butter, some plates and knives.

Makes 12 rolls - enjoy warm or at room temperature, but best eaten same day. 


This would be an ideal recipe for children to help with, though mine weren't about the kitchen today.  The mixture is lovely and soft, so easy to work for little hands.

All ready for popping in the oven, not even 10 minutes after pulling out the ingredients.  From the description my rolls looked a little wetter, but this didn't seem to negatively effect the results.  Obviously a forgiving recipe. 

Such a lovely almost cakey soft crumb.  The sweetness of the honey puts paid to any fear of beery bitterness.  Gorgeous when hot with melting butter, they are as delightful left to cool.  Once cook the sweetness of the honey seems a little more pronounced and this is not a bad thing at all.  I adore the colour of these.  If you're worried about the rolled oats giving these a coarse texture, don't.  You only notice the rolled oats on top, there is nothing but a softness within.


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