Beetroot and Mint Soda Bread Rolls is a traditional Irish recipe for a classic buttermilk sodabread containing mint, poppy seeds and grated beetroot that's baked as mini rolls. The full recipe is presented here and I hope you enjoy this classic Irish version of: Beetroot and Mint Soda Bread Rolls.
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These easy bread rolls are a no-knead classic. Flavour with grated beetroot and chopped mint for a sweet and earthy twist on trusty soda bread.
Ingredients:
400g white plain flour or bread flour
1 tsp bicarbonate of soda
1 tsp fine salt
150g raw beetroot (1 medium beetroot), scrubbed and grated
5g fresh mint, finely chopped
400–450ml buttermilk (see the home-made buttermilk recipe for making your own)
1 tbsp poppy seeds (optional)
Method:
Pre-heat your oven to gas 6, 200°C, fan 180°C. Mix the flour, bicarbonate of soda and salt in a mixing bowl, then stir in the beetroot and chopped mint. Use a table knife to stir in enough buttermilk to almost bring everything together.
Turn the dough out onto a lightly floured surface, then use your hands to bring the mixture to a soft dough. Divide into 8 rounds and place on a lined baking sheet. Use a sharp knife to cut a small cross in the top of each roll, cutting halfway down the roll but not all the way to the base. Top with the poppy seeds, if using.
Transfer the rolls to the oven and immediately reduce the temperature to gas 4, 180°C, fan 160°C. Bake for 15 mins until risen and the rolls make a hollow sound when tapped on the bottom. Use a clean tea towel to turn the rolls upside down, then return to the oven for 5-7 mins for the bases to crisp. Soda bread is best eaten fresh but can be kept for up to 3 days and reheated in a low oven before eating.
