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Averting Bread Crisis

Have you ever awoken to find that you are completely out of bread? If so, don’t worry I’ve got you sorted. These delicious soda bread rolls take 25 minutes from start to ready to eat. Crisis averted, I call these breakfast rolls as I add granola to the mix which imparts flavour and texture with no extra work.

I haven’t gone mad making bread first thing in the morning. In fact, by the time the oven has preheated these rolls are ready to go in and they only take 20 minutes in the oven, just about as much time is required to have a mug or two of tea and come to one’s senses. Do allow them to rest for a few minutes to cool a little on a wire rack before eating. I eat still warm with good butter or with some good marmalade and sometimes actually all the time with both.

You can also make one large loaf with this recipe instead of splitting the dough into 6, form into one large ball and bake for 40 minutes

It is also worth noting that you can use runny yoghurt instead of buttermilk if you don’t have any or can’t get any. Clobbered milk is also another option which is a technique of souring regular milk with lemon juice. 400ml of either of these can be used to replace the buttermilk.

Yields6 Servings

 500 g Plain flour (plus a little extra to flour)
 50 g Granola (honey, seeds & nuts)
 2 tsp Fine sea salt
 1 tsp Bicarbonate of soda
 400 ml Buttermilk
 1 tbsp Runny honey

1

Preheat oven to 200°C. Add flour, granola, salt and bicarbonate of soda to a large mixing bowl and mix to amalgamate ingredients.

2

In a jug mix together buttermilk and honey. Then tip into the dry ingredients and mix together with clean hands or a wooden spoon until it comes together.

3

Tip onto a floured work surface and form into a ball. Split the dough into 6 even balls. Roll the balls of dough around on the work surface with the palm of your hand until round and quite smooth.

4

When all rolls have been formed. Place on a floured baking sheet. Using a sharp knife slash a cross on the top of each and bake on middle shelf of oven for 20 minutes.

Ingredients

 500 g Plain flour (plus a little extra to flour)
 50 g Granola (honey, seeds & nuts)
 2 tsp Fine sea salt
 1 tsp Bicarbonate of soda
 400 ml Buttermilk
 1 tbsp Runny honey

Directions

1

Preheat oven to 200°C. Add flour, granola, salt and bicarbonate of soda to a large mixing bowl and mix to amalgamate ingredients.

2

In a jug mix together buttermilk and honey. Then tip into the dry ingredients and mix together with clean hands or a wooden spoon until it comes together.

3

Tip onto a floured work surface and form into a ball. Split the dough into 6 even balls. Roll the balls of dough around on the work surface with the palm of your hand until round and quite smooth.

4

When all rolls have been formed. Place on a floured baking sheet. Using a sharp knife slash a cross on the top of each and bake on middle shelf of oven for 20 minutes.

Breakfasts Rolls
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2 Comments on “Averting Bread Crisis

  1. You have bread crises, too!? I’m glad I’m not the only one who’s had to whip up a few loaves or rolls!

    • oh yes! There’s nothing worse. I live in A very rural area closest shop is a 10 minute drive, so I had to come up with a solution for those mornings when I do run out.

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