If you need some bread rolls in a hurry this is the recipe for you. No kneeding, no proving, no rising. Mix it all in a bowl, shape into rolls, bung in the oven and you’re good to go. I’ve never made soda bread before so was intrigued to see how this recipe would turn out. It doesn’t use yeast. Instead it’s all about the reaction between the buttermilk and bicarbonate of soda which kickstarts the rising process. I was really pleased with how well these rolls turned out. Not only did they look good, but they taste good too. This is a recipe I found on the Delicious Magazine website. I’ll definitely be making them again.
This recipe will make 12 small rolls. You’ll need a greased baking sheet.
300g stoneground wholemeal flour
300g plain white flour (plus extra for shaping the rolls)
1 teaspoon fine salt
1 teaspoon bicarbonate of soda
2 teaspoons clear honey
225ml milk (plus a little extra for brushing)
Butter (for greasing)
Handful of rolled oats (to scatter)
1) Preheat the oven to 200°C/fan 180°C/gas 6.
2) In a large bowl, thoroughly mix together the flours, salt and bicarbonate of soda.
3) Make a well in the centre, add the honey, buttermilk and milk, then stir until incorporated. Use your hands to bring it all together to form a smooth, wet dough.
4) With lightly floured hands, shape into 12 rolls and put on a greased baking sheet, so the rolls are almost touching.
5) Brush each with a little milk, scatter with a few rolled oats, then bake for 20-25 minutes until risen and golden brown.
6) Cool on a wire rack.