Easy Soda Bread Rolls
User Reviews
5
Easy Soda Bread Rolls
Description
These rolls use a combination of white plain flour and wholemeal flour, mixed with salt and baking soda to provide leavening in combination with acid from apple cider vinegar. The milk and vinegar mixture creates the reaction needed to leaven the bread without yeast. Dough is brought together just until firm enough to shape into four rolls and marked with a cross on top before baking.
Baking at 220°C produces a golden crust and fully cooked interior within 15-20 minutes. The soda bread style gives the rolls a dense but tender crumb, with a slight tanginess from the vinegar. They remain soft and best served warm soon after baking.
Various flours can substitute to adjust flavor and texture but bread flour and self-raising flour are not recommended. Alternative vinegars like white wine or lemon juice can replace apple cider vinegar. Different milks, including plant-based, work well, but stronger flavors may influence the bread’s taste. These rolls also freeze well for later use.
Ingredients
- 150 g plain flour see Note 1, white
- 200 g wholemeal flour
- 1 teaspoon salt (or to taste)
- 1 teaspoon baking soda (see Note 2)
- 1 tablespoon apple cider vinegar (see Note 3)
- 200 ml milk regular or plant-based (see Note 4)
Instructions
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Dust a non-stick baking tray with a little flour.
- In a large bowl, mix together the flours, salt and baking soda.
- In a jug mix together the vinegar and milk.
- Pour the milk/vinegar mixture into the dry ingredients and stir to combine.
- Bring the dough together into a ball using your hands. The dough should just come together into a ball, but shouldn’t be wet and sloppy. If it doesn’t all come together add a splash of water. If it’s too wet and sloppy add a touch more flour.
- Divide the dough into 4 roughly even balls and place on your prepared baking tray.
- Flatten each ball a little and then cut a deep cross in each roll. The cross should go almost to the base of each roll – but not quite!
- Bake the rolls in your pre-heated oven for 15-20 minutes until cooked all the way through and golden on top.
- Ideally, serve warm – straight out of the oven!
Notes
- Use regular plain/all-purpose flour, not bread or self-raising flour, for correct texture.
- Baking soda (bicarbonate of soda) is required; baking powder is not a substitute.
- Apple cider vinegar adds acidity needed for leavening and may be substituted with white wine or lemon juice; avoid malt or balsamic vinegars.
- Milk can be dairy or plant-based; milks with strong flavors (hazelnut, coconut) may affect taste.
- The rolls freeze well after baking and can be reheated when needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4rolls
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 67g | 22% |
| Protein | 12g | 24% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 880mg | 37% |
| Potassium | 294mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 56IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 83mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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