Recipe by Pearlesyarn
I "invented" these this morning to go with some lentil soup I made for lunch today. This recipe makes 9 rolls. You can also make a small loaf. As I am British I cook in pounds and ounces and I'm afraid that cups are a bit of a mystery to me so please excuse my measurements. As I have an AGA range I don't know the oven temperature in centigrade but it is the same temperature that you would normally cook bread i.e. hot.
Top Review by 4-H Mom
I followed the recipe except I did use a sugar sub. I used my bread machine on the dough cycle. These were wonderful. They had a great flavor. I made these and served with dinner. We had company and I was asked for the recipe. I will be making these again. Made for Spring PAC 2009
- 1 lb of strong white bread flour
- 4 ounces rolled oats or 4 ounces porridge oats
- 1 teaspoon salt
- 1 tablespoon quick dry active yeast
- 1 teaspoon sugar
- 10 fluid ounces warm water, to activate the yeast plus additional warm water as required
Directions See How It's Made
- Mix the yeast, warm water and sugar together in a small bowl or jug until all is dissolved. Set in a warm place so that the yeast can start to "work". This usually takes about 15 minutes by which time the liquid will be all frothy.
- While the yeast mixture is doing its thing weight out the flour and oats and place these in a large mixing bowl together with the salt. Mix all together and put in a warm place.
- When the yeast mixture is frothy add it to the flour and oat mixture and work together adding more warm water as needed to bring your dough together.It should leave the bowl clean.
- Knead until smooth and elastic.
- Return to the bowl and cover with a tea towel or an oiled sheet of polythene and leave in a warm place until doubled in size - about an hour.
- Knock back the dough and knead briefly. Divide the dough into 9 portions and roll these into balls. Place the balls eavenly into a 9 inch (23centimeter)square cake tin.
- Cover the tin with a teatowel or oiled polythene as before and leave to proove until the balls of dough have puffed up and filled the tin. There should be no gaps.
- Bake in a hot oven until golden brown - check progress after 10 minutes as they can burn easily.
- cooking time includes prooving and rising times.