Whole-Wheat Irish Soda Bread Rolls

January/February 2014

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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.

Whole-Wheat Irish Soda Bread Rolls

Makes: 6 rolls

Serving Size: 1 roll

Active Time:

Total Time:

Equipment: Parchment paper or nonstick baking mat


  • 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


  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.

Tips & Notes

  • Make Ahead Tip: Store airtight for up to 1 day; reheat in a warm oven.
  • 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.


Per serving: 191 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 39 g carbohydrates; 2 g added sugars; 4 g total sugars; 7 g protein; 7 g fiber; 331 mg sodium; 168 mg potassium.

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch

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