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Oatmeal Finger-rolls

Oatmeal Finger-Rolls are small rolls made from oatmeal and wheatmeal, milk, and water, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Oatmeal Finger-rolls

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Combine equal parts of medium oatmeal and Allinson fine wheatmeal.

  2. Add ½ cup of milk and ½ cup of water to 1 cup of the mixed meal.

  3. Knead the mixture into a dough.

Shape and bake

  1. Shape the dough into finger-rolls about 3 inches long.

  2. Bake in a 400°F (200°C) oven for 30 to 40 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Medium oatmeal
Provides the bulk and a coarse, hearty texture to the rolls.
Allinson fine wheatmeal
Provides gluten-forming flour that gives the dough enough structure to hold its shape.
Milk
Adds moisture and softness, and helps the rolls brown in the oven.

The step that matters

Knead the mixture into a dough. Kneading develops the gluten in the wheat flour, which gives the dough the elasticity needed to hold the finger-roll shape. Oatmeal contains little gluten, so the wheatmeal does most of this work.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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