Sunday, March 18, 2012
Irish oaten rolls
I should have posted these before St. Patrick's Day, but I didn't make them until then, so I couldn't. These soda bread rolls are simple and tasty enough that you can make them anytime, or to go with your St. Patrick's Day leftovers. The recipe comes from Nigella Lawson's Nigella Kitchen cookbook and she never steers me wrong. They were a great side and accompaniment to our grass-fed local corned beef round that we slow braised in the oven and then added some potatoes, green cabbage wedges, and carrots. We had a couple of guests for our St. Patrick's Day dinner, including my mom and my seven-year old cousin. My cousin turned out to be a great baking helper.
This recipe will make about a dozen hearty rolls. I served the rolls with a honey butter. Honey butter is something my mom made for every St. Patrick's Day dinner (although she dyed her's green). Below is my slightly modified recipe.
Irish oaten rolls
2-2/3 cups whole wheat flour, preferably stoneground
1-1/4 cups old fashioned oats, plus more for sprinkling
1 teaspoon sea salt
2 teaspoons baking soda
1-1/4 cups Guinness
2/3 cup buttermilk
1/4 cup olive oil
1/4 cup maple syrup or honey
Preheat the oven to 425 degrees. Line two baking sheets with parchment paper.
In a large bowl whisk together the flour, oats, salt, and baking soda.
In a medium bowl, whisk together the Guinness, buttermilk, olive oil, and maple syrup/honey. Then add to the dry ingredients and stir until just combined. Let sit for about 5-7 minutes to soak the oats and let the batter thicken slightly (although it will be a runny/wet batter).
Spoon into even amounts onto the baking sheets and pat down. Keep them about 1-inch apart from one another. Sprinkle with some oats.
Bake for about 15 minutes, until the bottoms and tops are slightly golden. Transfer to a wire rack and let cool for a few minutes. Serve warm, preferably sliced in half lengthwise with some honey butter.
To make honey butter, simply mix equal amounts of room temperature unsalted butter and honey together along with a pinch of sea salt. Then refrigerate until about 15 minutes before serving time.
What was I cooking one year ago?: orange-sour cream-poppy seed loaf cake
Two years ago?: creamy lemon tart with blueberries