Irish Soda Bread Rolls
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Around St. Patrick’s Day, many bakeries across the United States offer Irish Soda Bread as a seasonal treat. But instead of trying to track down a loaf, why not make your own at home? These Irish Soda Bread Rolls are a fun and easy way to enjoy this classic Irish favorite.
Where I live in Utah, there’s really only one bakery I know of that makes Irish Soda Bread for the holiday. That means if you’re craving it, the best option is usually to bake it yourself. The good news is that soda bread is surprisingly simple to make.
Traditional soda bread is a quick bread that uses baking soda as the leavening agent instead of yeast. Because of that, there’s no waiting for the dough to rise. Classic versions typically include just a few simple ingredients—flour, baking soda, salt, and buttermilk.
This recipe turns that traditional bread into small, individual rolls, perfect for serving with dinner. They’re especially delicious alongside a warm bowl of soup or stew. In fact, they pair perfectly with the Irish Potato Chowder recipe I shared yesterday.
Ingredients for Irish Soda Bread
- ALL-PURPOSE FLOUR
- SUGAR
- BAKING SODA
- BAKING POWDER
- SALT
- BUTTER
- BUTTERMILK
Instructions for Irish Soda Bread
Preheat your oven to 375°F. Lightly butter or spray a baking sheet with nonstick cooking spray and set it aside.
In a food processor, combine the flour, sugar, baking soda, baking powder, and salt. Pulse a few times to blend the dry ingredients. Add the cold butter and pulse again until the mixture resembles coarse crumbs.
Transfer the mixture to a large bowl. Pour in the buttermilk and stir with a fork just until the dough begins to come together. Be careful not to overmix—the dough should be slightly shaggy.
Turn the dough out onto a lightly floured surface. Gently knead it 3 to 4 times, just enough to bring everything together, then shape it into a rectangle. Cut the dough into 8 equal pieces.
Lightly shape each piece into a round roll and place them on the prepared baking sheet, leaving about 2 inches of space between each one. Using a sharp knife, cut a small X into the top of each roll.
Bake for 20–22 minutes, or until the rolls are golden brown. Serve warm for the best flavor and texture.
Frequently Asked Questions
Why do you score an “X” on top of soda bread?
Scoring an “X” helps the rolls bake more evenly by allowing heat to reach the center of the dough. It’s also a traditional step often associated with Irish soda bread.
Can I make these rolls without a food processor?
Yes! Simply whisk the dry ingredients together in a bowl and cut the butter in using a pastry cutter or two forks until the mixture resembles coarse crumbs.
How should I store leftover soda bread rolls?
Store leftover rolls in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to 4 days.
Can I freeze soda bread rolls?
Yes. Allow the rolls to cool completely, then store them in a freezer-safe bag or container for up to 2 months. Thaw at room temperature and warm in the oven before serving.
What should I serve with Irish soda bread rolls?
These rolls pair wonderfully with soups, stews, and chowders, especially traditional Irish dishes like Irish stew or Irish potato chowder.
Tips & Tricks for Perfect Irish Soda Bread Rolls
Don’t overwork the dough. Soda bread dough should be handled gently. Over-kneading can make the rolls tough instead of tender.
Use cold butter. Cold butter helps create a lighter texture in the rolls. When pulsed into the flour mixture, it forms small pockets that make the rolls tender.
If you don’t have buttermilk, make a quick substitute. Mix 1 tablespoon lemon juice or vinegar with 1 cup milk and let it sit for about 5 minutes before using.
Score the tops before baking. Cutting an “X” on the top of each roll helps them bake evenly and gives them that traditional soda bread look.
Don’t skip the flour on your work surface. The dough can be a little sticky, so lightly flouring the surface helps make shaping easier.
Serve them warm. Irish soda bread rolls taste best fresh out of the oven with butter or alongside a warm bowl of soup or stew.
For more recipes like this, try:
- Hearty Irish Stew Over Creamy Mashed Potatoes
- Shepherd’s Pie Soup
- Simple Classic Shepherd’s Pie
- Sheet Pan Dinner Rolls
Irish Soda Bread Rolls
Real Mom Kitchen
Equipment
Ingredients
- 3 cups flour
- 3 Tbsp sugar
- 1 tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- ½ cup butter cold and cut into pieces
- 1 cup buttermilk
Instructions
- Heat oven to 375°F. Butter or spray a baking sheet and set aside.
- In a food processor, pulse together the flour, sugar, baking soda, baking powder and salt. Add in the butter and pulse until mixture looks like coarse crumbs. Add mixture to a bowl.
- Add in buttermilk and mix with a fork until it just comes together.
- Turn out on a floured surface. Knead it gently 3-4 times and shape into a rectangle. Divide into 8 equal piece.
- Gently form into rounds and transfer to prepared pan leaving at least 2-inches between each roll. Use a sharp knife, score an X in the center of each roll. Bake 20-22 minutes or until golden brown.
Nutrition
Recipe adapted from Kroger.
