This recipe is part of a Soup & Bread article in Eating Well magazine (January/February 2014). It is paired with a delicious Chickpea, Chorizo & Spinach Soup recipe I have posted.
What I like about this recipe is that it is quick and easy. Instead of yeast, the baking soda helps the bread rise. The rolls are delicious, but the soda flavor becomes more pronounced the longer they sit, so I would recommend enjoying them as they come out of the oven. Some sweet butter makes them even more delicious!
Irish Soda Bread Rolls
1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup milk, plus 1 tablespoon milk for later
2 teaspoons agave nectar
1/2 teaspoon dried thyme
2 tablespoons rolled oats
Preheat the oven to 375 degrees F.
Line a baking sheet with parchment paper or non-stick aluminum foil.
Combine the whole wheat flour, the all-purpose flour, baking soda and salt in a large bowl.
In a separate bowl, whisk the buttermilk, milk, agave nectar and thyme.
Add the wet ingredients to the dry ingredients and mix until it forms a dough. Knead in the bowl until smooth.
Divide the dough into six equal pieces. Form them into round rolls and place on the baking sheet.
Brush the rolls with the remaining tablespoon of milk and sprinkle with the rolled oats.
Place them in the oven and bake until they are golden brown, about 20 – 25 minutes. Serve immediately.