Yield: 6 rolls
Serving Size: 1 roll
Active Time: 15 minutes
Total Time: 35 minutes
To Make Ahead: To make ahead: Store airtight for up to 1 day; reheat in a warm oven.
Equipment: Parchment paper or nonstick baking mat
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.
- 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
- 1/2 cup reduced-fat milk plus 1 tablespoon, divided
- 2 teaspoons honey
- 2 teaspoons chopped fresh thyme
- 2 tablespoons old-fashioned rolled oats
- Preheat oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat.
- 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.
- 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.
- 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.
Recipe Tips & Notes:
- 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: 106 calories; 1 g fat (0 g sat, 0 g mono); 3 mg cholesterol; 20 g carbohydrate; 2 g added sugars; 4 g total sugars; 5 g protein; 2 g fiber; 331 mg sodium; 143 mg potassium.
1 Carbohydrate Serving(s)
Exchanges: 1 starch
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
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