Ever since I picked up a copy of Nigella Lawson’s Kitchen cookbook, I’ve been meaning to try her Irish oaten rolls. After a few adventures with a cooking scale, I’ve pulled together a Canadian version of her recipe, with volume measurements instead of weights. In this form, it’s a very speedy recipe that leaves you with a dozen steaming oat rolls – a perfect accompaniment to a bowl of hot beef stew.
2 cups whole wheat flour
1 cup white flour
1 cup old-fashioned rolled oats
2 tsp salt
2 tsp baking soda
1 1/4 cups stout (not quite a full bottle)
1/2 cup milk
1 tbsp lemon juice
4 tbsp canola oil
4 tbsp liquid honey
In a large bowl, mix together the first five dry ingredients.
In a big measuring jug, measure out and stir together the remaining, wet ingredients. The milk will likely curdle because of the beer – don’t even worry about it.
Dump the wet ingredients into the dry ingredients and gently stir together.
Spoon large dollops of the dough onto two cookie sheets lined with parchment paper. You should end up with 10-12 rolls.
Top each roll with a pinch of extra oats.
Bake for 15 minutes at 350° or until the rolls sound hollow when tapped on the bottom.
Set aside on a wire rack to cool before serving.