Written for one request, published for everyone
Crusty Seeded Soda Rolls
Quick buttermilk soda dough baked as six seeded rolls with a hard crust, ready in half an hour.
- Total
- 30 min
- Hands on
- 10 min
- Serves
- 6
- Method
- oven
- Cuisine
- Irish
Per serving · estimated
- Energy
- 385 kcal
- Protein
- 13 g
- Fat
- 10 g
- Carbs
- 60 g
Method
Step 1 of 11
Heat the oven to 220°C.
Step 2 of 11
Line a baking tray with parchment.
Step 3 of 11
Tip the flour into a large bowl with the baking powder and salt.
Plain flour
Baking powder
Fine salt
Step 4 of 11
Whisk the dry ingredients together with most of the sesame and sunflower seeds, holding back a spoonful of each for the tops.
Sesame seeds- Sunflower seeds
Step 5 of 11
Pour the buttermilk and olive oil into a well in the middle and mix quickly with a knife to a rough shaggy dough.
Buttermilk
Olive oil
Step 6 of 11
Turn out onto a floured worktop and bring together with a few light presses only — do not knead.
- Plain flour
Step 7 of 11
Divide into 6 pieces and shape each into a round roll.
Step 8 of 11
Space the rolls on the tray, brush the tops with a little buttermilk and scatter over the reserved seeds and the oats.
- Buttermilk
- Sesame seeds
- Sunflower seeds
Porridge oats
Step 9 of 11
Slash a cross in each roll with a sharp knife.
Step 10 of 11
Bake for 18 minutes until deeply golden and crusty.
Step 11 of 11
Tap the base of a roll — it should sound hollow; cool 2 minutes on a rack before serving with the soup.
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Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
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