These rolls stay really moist inside because of the cooked oats and butter. They taste a little bit like “granary” bread with a slight nutty flavour and a gentle sweetness from both the malt in the ale and the honey, so make them big for an amazing cheese and pickle sandwich or small to serve warm with dinner.

(Makes five sandwich rolls)
75g rolled oats
440ml ale or stout
25g unsalted butter
25g honey
450g strong white flour, plus extra for shaping and dusting
100g wholemeal, rye or spelt flour
2tsp fast action yeast
2tsp fine salt
Oil for kneading and oats (optional) for finishing

Heat the oven to 200°C/180°C fan/390°F/gas 6. Place the oats on a tray in the oven for a bit over 25 minutes or until they turn a rich golden brown. Pour the ale into a saucepan and add the oats, then bring to…

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