Description
These Irish soda bread rolls are a quick and easy version of the traditional Irish soda bread, made using both all-purpose and whole wheat flours. With the use of baking soda as a leavening agent and buttermilk for moisture and tang, these rolls are delightfully tender with a slightly crisp crust. Perfect for serving alongside soups, stews, or enjoyed with butter, they offer a rustic homemade bread experience without the need for yeast or long rising times.
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour (plain flour)
- 3/4 cup whole wheat flour (ideally stoneground)
- 1/2 tsp baking soda (bicarbonate of soda)
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup buttermilk (plus optional extra for brushing)
- 1/2 tsp honey (optional, can use treacle)
Instructions
- Preheat the oven: Begin by setting your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the soda bread rolls.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, whole wheat flour, baking soda, and salt. Whisk or stir thoroughly to evenly distribute all the dry ingredients.
- Add wet ingredients and form dough: Pour most of the buttermilk and the honey into the flour mixture. Using a spatula, mix gently first, then use your hands to bring the dough together. If the dough feels flaky, gradually add the remaining buttermilk until the dough becomes a bit sticky. Be careful not to overmix or knead the dough to preserve the air pockets crucial for a tender crumb.
- Shape the rolls: Turn the dough out onto a lightly floured surface. Clean your hands, then divide the dough into four equal portions. Using lightly floured hands, gently shape each portion into a smooth round roll, smoothing off any cracks or seams without applying too much pressure.
- Prepare for baking: Arrange the rolls on a lightly oiled baking sheet or tray, ensuring there is at least 2-3 inches (5 cm) of space between them to allow for expansion. Lightly score the top of each roll with an "X". Optionally, brush the tops with a little buttermilk for a nicer crust, though this step can be skipped if desired.
- Bake: Place the tray in the preheated oven and bake for approximately 20 to 30 minutes. The rolls should develop a gentle golden-brown color and sound hollow when tapped on the bottom, indicating they are baked through.
Notes
- Using stoneground whole wheat flour adds a nice texture and flavor but you can substitute with regular whole wheat flour if unavailable.
- If you prefer a sweeter flavor, adding the optional honey or treacle gives a subtle sweetness and helps with browning.
- Be careful not to overwork the dough to keep the rolls light and tender.
- These rolls are best enjoyed fresh but can be stored in an airtight container for 1-2 days or frozen for longer storage.
- Serving suggestion: excellent with hearty soups, stews, or simply with butter and jam.
