Irish soda bread rolls

Irish soda bread gets its rise from baking soda rather than yeast, so you can enjoy warm bread with minimal prep and under 20 minutes in the oven

  • 10 mins preparation
  • 15 mins cooking
  • Makes 6
  • Print


Irish soda bread rolls
  • 3 cup (450g) plain flour, plus extra to dust
  • 2 teaspoon bicarbonate of soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 1/2 cup (375ml) buttermilk
  • butter, to serve (optional)


Irish soda bread rolls
  • 1
    Preheat oven to 210°C or 190°C fan-forced. Line a baking tray with baking paper. Combine flour, bicarbonate of soda, cream of tartar and salt in a large bowl. Stir in buttermilk until mixture forms a soft dough.
  • 2
    Turn out onto a lightly floured surface and knead for 1-2 minutes. Using lightly floured hands, divide dough into 6 balls. Place on prepared tray 2cm apart and dust with flour. Use a sharp knife to score a square in top each roll.
  • 3
    Bake for 15-18 minutes, until golden brown and rolls sound hollow when tapped. Transfer to a wire rack to cool. Serve with butter, if you like.


To freeze, wrap rolls individually in plastic wrap or freezer bags, and freeze for up to 1 month. To reheat, remove plastic wrap, wrap in foil and place in an oven preheated to 20°C or 18°C fan for 10-12 mins, until warmed through. makes 6