Best Irish Soda Bread Rolls Recipes

IRISH SODA BREAD

Steps:

• Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.
• Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn't ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
• Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices - or simply slice across. Eat very fresh.

AMAZINGLY EASY IRISH SODA BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
• In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
• Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

SODA BREAD BUNS

Steps:

• Heat oven to 375 degrees. Lightly grease a large rimmed baking sheet.
• In a large bowl, whisk together flours, sugar, baking powder, salt and baking soda. Using a pastry cutter or your fingers, work in butter until mixture forms coarse crumbs. In a small bowl, whisk together buttermilk and egg. Stir wet mixture into dry one until they just form a moist dough. Stir in currants and caraway seeds.
• Turn dough out onto a lightly floured surface. Shape into a 7-inch round about 1-inch thick. Cut into 8 wedges. Using lightly floured hands, roll each wedge into a ball and transfer to the prepared baking sheet. Using kitchen shears, snip a small "x" into the top of each bun. (You can also use a knife.) Brush tops with a little buttermilk, and dust lightly with flour.
• Transfer baking sheet to oven. Bake until buns are golden brown and firm, 20 to 25 minutes. Cool 10 minutes before serving.

IRISH SODA BREAD ROLLS

Steps:

• Preheat oven to 350 degrees.
• Combine flour, oats, baking soda, salt, and currants. Stir in buttermilk until just combined.
• Turn out to a floured board and knead a few times, forming dough into a large flattened ball. Cut into 8 wedges and then form each wedge into a small ball.
• Place dough balls onto a baking sheet lined with parchment paper or a silicone mat. Cut an "X" in the tops of the dough balls with scissors. Brush with butter and bake in center of oven for 40 to 45 minutes, until browned.