We had these rolls straight out of the oven, slathered with butter, with fresh tomato soup for dinner. It was such a memorable experience. I would make these quick rolls anytime, anyday. Enjoy the week!
Sift or whisk the flours, baking powder, baking soda (bicarbonate of soda), ground cardamom and salt into a bowl. Using your fingertips, rub in the margarine into the flour until the mixture resembles coarse breadcrumbs.
Stir in the sultanas and form a well in the centre of the flour,
In a separate bowl, whisk the buttermilk with the egg. Add the buttermilk mixture into the well. Mix with a flat bladed knife, until it forms into a soft and slightly sticky dough.
Knead the dough 3-5 times, then divide into 8 equal pieces shaped into balls. Cut a deep cross on the surface of each ball, place on prepared tray and bake 15-20 minutes or until golden and cooked through. Transfer on a wire rack to cool.
Soda Bread Rolls
- 200g (7oz, 1½ cups) all-purpose (plain) flour
- 200g (7oz,1½ cups ) plain whole meal (whole wheat) flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon ground cardamom
- ½-1 teaspoon salt
- 60g (2½oz, 4 tablespoons), tub margarine
- ½ cup golden sultanas
- 240ml (1 cup) buttermilk
- 1 large egg
- Preheat the oven to 400°F (200°C) convection (425ºF; 225ºC regular). Line a baking tray with parchment paper.
- Sift or whisk the flours, baking powder, baking soda (bicarbonate of soda), ground cardamom and salt into a bowl (return the husks from the whole wheat flour into the bowl). Using your fingertips, rub in the margarine into the flour until the mixture resembles coarse breadcrumbs. Stir in the sultanas. Form a well in the centre.
- In a separate bowl, whisk the buttermilk with the egg. Add the buttermilk mixture into the well. Mix with a flat bladed knife, until it forms into a soft and slightly sticky dough.
- Turn the dough onto a lightly floured surface and knead briefly and lightly for about 5 seconds until smooth. (Do not over handle the dough otherwise the rolls will become tough).
- Divide the dough into 8 pieces (105g, 3.7oz each). Shape into balls and arrange on the prepared tray. Use a sharp knife or scissor to cut a deep cross into the surface of each roll, sprinkle a little flour on top. Bake 15-20 minutes or until the rolls are golden and sound hollow when tapped on the base. Transfer on to a wire rack to cool.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the rolls at 400°F (200°C) convection for 17 minutes.
- The rolls will keep, wrapped in plastic wrap or stored in an airtight container for up to 3 days. They can be frozen in a sealed freezer bag for up o 6 weeks.