Today I have had bread rolls for lunch and bread rolls for dinner because these ‘oat topped bread rolls’ were so delicious that I couldn’t stop. I’d run out of bread at home and it was easy to knock up a small batch of rolls and cheap too!
Using the basic home-made bread recipe used on the home front during WW2 (fat free) it didn’t take long before 6 large bread rolls appeared out of the oven and filled my tummy.
Instead of using plain flour I used one of my favourite flours (which was open in the cupboard already) and that is Allinsons Country Grain Bread Flour which is so tasty, chewy and malty with whole grains in.
Total cost: I worked out the cost to be under 5p per roll using a store brand strong bread flour and it was under 10p per role using the ‘Allinsons Country Grain Bread Flour’.
Oat Topped Bread Rolls (makes 6)
- 3/4 lb (340g) plain flour (strong bread flour for best results although this was not for sale during the war!)
- 1/2 teaspoon salt
- 4/10th pint (225 mls) of warm water
- 1.5 teaspoon dried yeast
- 1 teaspoon sugar
- Handful of porridge oats
- Place flour, yeast, sugar and salt into mixing bowl and mix.
- Add in the warm water and mix well adding more water or more flour as needed until it is the right consistency.
- Remove dough onto a floured board and knead until it feels nice and stretchy and elastic.
- Use parchment paper to line a baking tray (with sides) and divide the dough into six round balls and slightly flatten.
- Cover the tray with a clean damp tea towel or cling film and place somewhere warm to prove (should nearly double in size)
- Remove cover, sprinkle with some oats, and place in a pre-heated oven at 180c for about 20 minutes or so.
- Leave to cool on tray once removed from the oven.
175-200 cals per roll.
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