Irish Oaten Rolls
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- 2 2/3 c
- whole wheat flour, preferably organic stoneground
- 1 c
- quick-cooking oats (not instant), preferably organic, plus 2 teaspoons
- 1 tsp
- table salt
- 2 tsp
- baking soda
- 1 1/4 c
- 2/3 c
- 1/4 c
- peanut oil or other vegetable oil
- 1/4 c
1Preheat the oven to 425 degrees F. Line a cookie sheet with parchment paper.
2In a bowl, mix the flour, oats, salt and baking soda.
3In another bowl, mix the Guinness, buttermilk, oil and honey. Stir the liquids together with a wooden spoon.
4Add 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.
5Pat into small handfuls to form 12 mounds on the lined cookie sheet. Once all mounds are evened out, you can pat each into a rough round roll shape, about 3 inches diameter by 1-1 1/4 inches high.
6Sprinkle 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!