Oatmeal Finger-rolls
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
Combine equal parts of medium oatmeal and Allinson fine wheatmeal.
Add ½ pint of milk and ½ pint of water to the mixed meal.
Knead the mixture into a dough.
Shape and bake
Shape the dough into finger-rolls about 3 inches long.
Bake in a 400°F (200°C) oven for 30 to 40 minutes.
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 main bulk and a coarse, nutty texture to the rolls.
- Allinson fine wheatmeal
- Adds gluten-forming protein so the dough holds its shape and becomes elastic when kneaded.
- Milk
- Adds moisture and richness, helping the dough bind and brown lightly in the oven.
- Water
- Hydrates the meal so it forms a workable dough with the milk.
The step that matters
Adding the liquid to the meal. Oatmeal and wholemeal flour absorb liquid at different rates, so the dough can turn out too wet or too stiff if the milk and water are not combined thoroughly and judged by feel while kneading.
“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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