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Nigella's Irish Oaten Soda Bread Rolls

Makes 12 rolls - enjoy warm or at room temperature, but best eaten same day.

400g strong wholemeal flour
100g rolled oats (avoid instant)
2 tsp salt flakes
2 tsp bicarbonate of soda
300ml flat stout or beer
150ml buttermilk or liquidy plain yoghurt
60ml (3 x 20ml tbsp) oil
60ml (3 x 20ml tbsp) honey (adding after the oil ensures it slips off easily)
a little extra rolled oats for topping

Preheat the oven to 220C. Line a baking sheet with baking paper or other non-stick product.

Stir the flour, oats, salt and bicarb together in a bowl.

Mix the beer, buttermilk, oil and honey together in a jug.

Pour the wet ingredients into the dry and stir about with a spatula. Continue to work the mixture by stirring until you have a consistency that is thick, but somewhat like mud-pie mixture.

Form mixture into balls and flatten slightly with your hands. Sprinkle each with a pinch of the extra rolled oats.

Pop the rolls into the oven and bake for 15 minutes.