Soda Bread Breakfast Rolls

Note: If you don’t have buttermilk, you can use your regular milk with a splash of lemon juice mixed in. Just let it sit for a few minutes to thicken up a bit before using it, then stir it up and use it like normal buttermilk.

Also note: If you don’t have a stand mixer, use a large bowl and a wooden spoon. Do not try to mix this with a hand mixer, you will burn out the motor.

Preheat oven to 375°F.

Measure the dry ingredients (flour, sugar, baking soda and salt) into the bowl of your stand mixer fitted with a paddle attachment. Mix for just a few seconds to bring the dry ingredients together. Reserve about 2 tablespoons of this mixture and set aside (to dust your fruit with later). Add butter to dry ingredients and mix on low speed until combined. Add seeds and mix for just a second (if you’re using larger nuts, don’t add them yet; just wait until you mix the fruit in).

Stir together the buttermilk, egg and orange zest in a small bowl or cup. Add this into the mixing bowl and mix just until combined.

Dust fruit with the reserved dry ingredients and add fruit (and nuts is using) to the mixing bowl.

At this point, the dough will be very wet and sticky. Don’t worry, it’s supposed to be like that. Turn the dough out onto a floured surface and dust with more flour. Knead until the dough is no longer sticky. Lightly roll the dough ball in flour and divide into roll-sized balls, dusting each lightly in flour. Place on parchment-lined cookie sheets, leaving 1 1/2-2″ between each ball. Cut a line or a cross into the top of each dough ball if you’d like.

Bake at 375°F for 30-40 minutes, or until rolls are golden brown on the bottom and make a hollow sound when tapped in the center. Transfer to a cooling rack immediately. Serve warm or at room temperature.

Enjoy!

Recipe adapted from Ina Garten’s Irish Soda Bread.