Whole-Wheat Irish Soda Bread Rolls

9 Reviews
From: EatingWell Magazine January/February 2014

This easy whole-wheat Irish soda bread roll recipe gets its rise from baking soda instead of yeast, so you can enjoy warm bread with just a few minutes of prep and 25 minutes in the oven.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 cup plus 1 tablespoon whole-wheat flour, plus more for dusting
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk (see Tip)
  • 1/2 cup reduced-fat milk plus 1 tablespoon, divided
  • 2 teaspoons honey
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons old-fashioned rolled oats

Preparation

  • Active

  • Ready In

  1. Preheat oven to 375 °F. Line a baking sheet with parchment paper or a nonstick baking mat.
  2. Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Whisk buttermilk, 1/2 cup milk, honey and thyme in a medium bowl. Add the wet ingredients to the dry ingredients and stir until the dough comes together.
  3. Dust a clean work surface with whole-wheat flour. Turn the dough out and gently knead with barely damp hands just a few times until smooth. Divide the dough into 6 equal pieces and shape each into a 2- to 2 1/2-inch round about 1 inch thick. Place on the prepared baking sheet about 1/2 inch apart. Brush with the remaining 1 tablespoon milk and sprinkle with oats, pressing on them lightly to adhere.
  4. Bake the rolls until golden brown on the bottom and a skewer inserted in the center comes out clean, 20 to 25 minutes. Serve warm.
  • Make Ahead Tip: To make ahead: Store airtight for up to 1 day; reheat in a warm oven.
  • Equipment: Parchment paper or nonstick baking mat
  • Tip: No buttermilk? You can make “sour milk” as a substitute: mix 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk; let stand for about 10 minutes before using.

Nutrition information

  • Serving size: 1 roll
  • Per serving: 191 calories; 2 g fat(1 g sat); 3 g fiber; 38 g carbohydrates; 7 g protein; 80 mcg folate; 3 mg cholesterol; 4 g sugars; 2 g added sugars; 48 IU vitamin A; 1 mg vitamin C; 64 mg calcium; 2 mg iron; 349 mg sodium; 168 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 starch

Reviews 9

March 05, 2014
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By: EatingWell User
Good Rolls, But Twice the Calories The rolls are easy to make, thought they were denser than I had anticipated. Perhaps I kneaded the dough too much, though I barely kneaded it at all. And like another reviewer, I calculated the nutritional content to be TWICE the calories that are listed with this recipe. So, unless the true serving size is 12 rolls (which would make for really small rolls!), the nutritional values are wrong. Pros: Easy to Make Cons: Dense
February 17, 2014
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By: EatingWell User
Yummy & simple to make Echoing an earlier comment I didn't find the dough to be terribly sticky; dusting the kneading area with whole wheat flour helped. I served this with the chickpea chorizo & spinach soup. The combination was a hit! Pros: Simple to make with basic ingredients
January 26, 2014
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By: EatingWell User
Sticky Dough I made these last night. I think I may have figured out the problem some of you are having with the sticky dough. I followed the recipe to the letter and the dough I made came out perfectly, I was able to roll it and it baked perfectly. There are 2 cup measurements, one being 225ml (a small cup) and one being 250ml (a large cup). This isn't often clarified in recipes and I've always used the 250ml cup. Using that measurement with this recipe they come out perfectly.
January 20, 2014
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By: EatingWell User
Turned out nicely Followed the recipe using white whole wheat flour in place of the regular whole wheat flour. The dough was sticky, but with a few extra tablespoons of the white whole wheat flour it was workable. I was happy with the result-- I don't make bread often and this delivered.
January 05, 2014
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By: newmoondoc
Just as described - easy fresh dinner rolls! Attracked to this recipe to use some buttermilk I had frozen over the holidays - what a great reason to freeze some more. I had no problems with sticky dough - used flour combinations as advised. Perfect with soup on cold winter night.q Pros: Quick, easy, so tasty Cons: Uncommon ingredient
January 05, 2014
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By: EatingWell User
Nutritional Analysis Does Not Add Up Was going to make this but could not get the calories, etc. to work out in my recipe program. I figured the nutrition by hand and the calories came out twice as high as what the recipe says the calories should be. Using standard ingredients, I'm not sure how my analysis could be so different than Eating Wells.
January 02, 2014
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By: EatingWell User
dough a little difficult I agree with the previous reviewer re: the sticky dough. I added a little extra flour to be able to work with it. Wetting my hands a little did help. Next time I will increase the salt and add pepper. In addition, I will increase the thyme a bit. Pros: easy and fast Cons: dough sticky and needs more seasoning
January 01, 2014
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By: s.m.verrinder
Good Taste, Sticky Mess The recipe is missing some element of fat beyond what is provided by the milk and buttermilk. This makes the dough extremely sticky and very difficult to work with. That being said, the finished bread tasted good.
January 01, 2014
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By: s.m.verrinder
Good Taste, Sticky Mess The recipe is missing some element of fat beyond what is provided by the milk and buttermilk. This makes the dough extremely sticky and very difficult to work with, so good luck in dividing the dough for rolls--making a loaf and increasing the baking time accordingly was far less frustrating. All of that being said, the finished bread tasted good.

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