Apple and Oat Rolls

These rolls/buns/baps/whatever you may call them from wherever you live in the UK are the perfect accompaniment to the hearty stews and soups that I feel embody autumn in the kitchen. A steamy bowl of stew and a couple of these rolls, buttered up well, will set you right after a cold, damp day outside, warm you right down to your toes. And fear not, they are incredibly simple to make - no complexities that may be found with other bread recipes; a simple recipe with tasty results.

450g strong white bread flour

7g yeast (a single sachet in other terms)

1 tsp sea salt

300ml lukewarm water

50g porridge oats

1 tbsp vegetable or rapeseed oil

2 eating apples, grated

1. Mix 300g of the flour, yeast and salt in a large bowl, before adding the lukewarm water. Mix to form a dough, then knead for a few minutes on a floured surface. Squeeze the shredded apple to remove a majority of the juice, then add it and the remaining flour to the dough. Knead again for a couple of minutes, place in a lightly oiled bowl, cover and put somewhere warm for an hour, or until double in size.

2. Once the dough has proofed, punch it down and remove from the bowl onto a lightly floured surface. Divide into quarters, then further divide those into thirds, giving you 12 portions. Roll into rough bowls, then flatten slightly. Arrange on a lightly oiled tray, cover the tray and leave for a second proofing for 30 minutes. Preheat the oven to 200°C/400°F/Gas mark 6.

3. Bake in the oven for roughly 15 minutes, until risen and golden.