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Irish Oaten Rolls
From "Nigella Kitchen" by Nigella Lawson

2 2/3 cups whole wheat flour
1 cup quick cooking oats (not instant), plus 2 tsp
1 tsp table salt
2 tsp baking soda
1 1/4 cup Guinness
2/3 cup buttermilk
1/4 cup peanut or other veg oil
1/4 cup honey

Preheat oven to 425f. Line a cookie sheet with parchment paper.

In a bowl, mix the flour, oats, salt, and baking soda. In a jug mix the guinness, buttermilk, oil, and honey. Measure the oil and then the honey to make things easier. Stir the liquids together with a wooden spoon. Add liquid to dry ingredients and stir with the wooden spoon to combine - you will get a sandy oatmeal, rather than a dough: at first, it will seem to be too runny but then, as the baking soda goes to work, it will become mousse-like and then heavy like damp sand.

Pat into small handfuls to form 12 mounds on the lined cookie sheet; don't bother to shape them until all 12 are laid out and you can see which rolls need to have dough pinched off and which need to be bulked up, so that they're more or less even. When you've finished, pat each round into a rough round roll shape about 3in diameter by 1-1 1/4in high. Sprinkle remaining 2 tsp of oats over the rolls. (a fat pinch each) and pop them into the oven for 15min then transfer, 1 by 1, to a wire rack to cool a little. Eat warm or leave to room temp. Soda bread is always best eaten on the day of baking, though reheating or toasting can revive a roll or slice a day or two later.

One big loaf: Form into one large round. Bake for 10min at 425f before turning oven down to 375f and giving it another 25min; when cooked, it'll give a faintly hollow sound if you knock with your knuckles against the underside.

Make ahead notes:
Rolls can be frozen for up to a month in tightly sealed ziplock. Thaw for 2-3 hours at room temp and reheat at 350f for 5-10min. Rolls might be slightly crumbly.

Makes 12 Rolls
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