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Ingredients {Makes 18 rolls}
4 cups – All Purpose flour
1/4 cup – Granulated Sugar
1 teaspoon – Salt
2 teaspoons – Baking Powder
2 tablespoons – Sesame Seeds
4 tablespoons – Unsalted Butter {cold and cubed}
2 cups – Cranberries
1 1/2 cups – Buttermilk
1 large – Egg {plus 1 yolk}
1 teaspoon – Baking Soda
1 tablespoon – Heavy Cream
Recipe {Adapted from Martha Stewart}
Preeat oven to 350 degrees. Line a baking sheet with parchment paper. Whisk together the flour, sugar, salt, baking powder, and sesame seeds in a large bowl until combined. Cut in butter with a pastry cutter, until the mixture appears like coarse meal, then stir in cranberries.
In a small bowl, whisk the buttermilk, whole egg, and baking soda until well combined. Pour the buttermilk into the flour mixture, and stir with a rubber spatula, until the liquid is absorbed and begins to hold together {slightly like rough biscuit dough}. Transfer dough onto a lightly floured surface and divide into 16 equal pieces. With floured hands, roll each into a ball and place on the baking sheet in 3 rows of 6, making sure each roll is touching the surrounding ones.
In a small bowl, whisk the egg yolk and cream together and the rolls. With the tip of a paring knife, cut a 1/4-inch-deep X on the of each. Transfer to oven, and bake, rotating halfway through, until golden brown and a wooden skewer comes out clean when inserted into center {40 minutes}. Remove from oven, transfering the baking sheet to a wire rack, and separate each roll . Cool to room temperature before serving with plenty of salted Irish butter or marmalade.
Sesame seeds and cranberries…your rolls are different and sound terrific. Happy to have discovered your blog.
Thank you 🙂 Yes, I wanted to make a few changes to the traditional recipe, and was quite delighted!