As I’ve mentioned before, yeast and I, we are not the best pals. In the past I did put all my effort in making yeast dough but on too many occasions I fell flat as the dough refused to rise. I wanted to make some rolls to go with my Cheesy Potato Soup I made and although, I’m not giving up on the yeast bakes (one day I still hope to conquer it), but for now, I decided to go for a ‘short-cut’, like these Buns or Dinner Rolls, however you prefer to call them. Their dough is based on stout and honey which gives them a lovely colour and depth of flavour. Adding buttermilk and soda to the recipe is like magic, it results in a delicate soft texture. The whole process of making these rolls, minus baking, takes no more then 15 minutes and the best thing about them there is no kneading required, just mix it all in and stir (which is fine by me). 🙂
STOUT AND HONEY DINNER ROLLS
(Makes about 12)
400g wholemeal bread flour
100g rolled oats (not instant)
1 teaspoon salt
1 teaspoon bicarbonate soda
300ml any favourite stout or Guinness
60ml vegetable oil
60ml runny honey
1. Preheat the oven to 200C and line a tray with parchment paper.
2. In one bowl mix the dry ingredients together. In another bowl mix the wet ingredients together. Combine the two. Initially, the mixture will seem very wet and sloppy, but do not panic, keep stirring and very soon bicarb will do its magic and the mixture will thicken up and become more pliable.
3. Using the soon or just your hands, shape the mixture into rough bun shapes, sprinkle with some oats on top. Bake it for about 20 minutes or until the rolls come away easily from the baking sheet and are shiny underneath. Transfer them from the tray to a wire rack just to cool a little.
These rolls are equally good hot or cold, but you simply can not resist eating them when they are still hot with lashings of butter 🙂