Soda rolls

Wednesday, 16 April 2014
We decided to make use of the barbecue for the first time last weekend.  Slight dilemma in that we needed rolls (and the horror with which I greeted D's suggestion that we buy them) and that we had some buttermilk that had to be used.

So, soda bread met rolls.  We used these for our Quorn burgers/beef burgers.  They are the kind of bread that goes extremely well with cheese - although I'm pretty sure that all bread is an acceptable accompaniment to cheese.  They are probably a little small as they stand but I quite like to have the burgers poking out of the sides.  I then add a bit of mustard and a bit of cheese.  Everything tastes better with cheese.

Stats: - Makes 12 rolls.  Made in less than half an hour.

300g plain flour
300g wholemeal flour
1 tsp salt
1 tsp bicarbonate of soda
2 tsp honey
280ml buttermilk
120ml semi-skimmed milk
a little more milk for brushing
sesame and poppy seeds

Preheat your oven to gas mark six, with your baking tray in.  Mix your dry ingredients first in a large bowl.  Make a well in the centre and add all of the wet ingredients.  Incorporate carefully - this is a pretty messy business!  You should be left with a slightly wet dough.  If it feels too wet, add a bit more flour, if it won't all incorporate, add a little more milk.

Clean your hands of dough and dry and dust them hands with flour.  Cut your dough ball into quarters and then each quarter into thirds.  Roll into slightly flattened balls and place on your heated baking tray.

Brush the top of each with milk and then sprinkle over poppy and sesame seeds.

Cook for 20-25 minutes until slightly browned.

Place on a wire rack to cool - although they are quite tasty still warm!

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