Mary Berry Irish Soda Bread Rolls – Quick, Crusty, and Ready in 35 Minutes

I first made these Irish soda bread rolls on a drizzly March afternoon when I wanted something warm to go alongside a pot of leek and potato soup, but I simply couldn’t face waiting around for yeast dough to rise. To be honest, I expected them to be a bit dull—dense little lumps that tasted worthy rather than wonderful.

I was completely wrong.

The first batch nearly flopped because I overworked the dough like ordinary bread. The rolls came out tough enough to fend off seagulls. The second time, I mixed the dough with a light hand, barely touched it, and the difference was remarkable: crisp crusts, soft crumb, and that lovely tangy scent from the buttermilk.

If you’ve always assumed bread-making requires hours and endless kneading, let me show you how these simple rolls changed my mind.

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Why This One Works So Well

What I love about this recipe is how forgiving it is. No yeast, no proving, no fancy equipment—just a bowl, a spoon, and a slightly messy pair of hands.

A few things make this version especially good:

• A mix of white and wholemeal flour gives a nutty flavor without making the rolls heavy.
• Buttermilk and baking soda create an instant rise.
• A touch of honey softens the crumb and rounds out the tang.
• Minimal handling keeps the texture tender.

Most recipes miss the importance of not kneading. I didn’t think it would matter much, but the batch I kneaded for even two minutes turned noticeably tougher.

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Ingredients + Why They Matter

• Plain Flour (¾ cup) – Provides structure and keeps the rolls light.
• Wholemeal Flour (¾ cup) – Adds depth and a lovely earthy flavor. I used stoneground flour in my old enamel mixing bowl, and the aroma was incredible.
• Bicarbonate of Soda (½ teaspoon) – The leavening agent that makes these rise quickly.
• Salt (½ teaspoon) – Essential for flavor.
• Buttermilk (¾ cup) – Reacts with the bicarbonate and gives a slight tang. Once I substituted thin yogurt and the rolls were nearly as good.
• Honey (½ teaspoon, optional) – Adds subtle sweetness and balances the acidity.

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Want to Change It Up? Here’s How

These are wonderfully adaptable, but a few swaps work better than others.

• No Buttermilk? Mix regular milk with 2 teaspoons lemon juice and leave it for 10 minutes.
• Wholemeal Only – Works, but the rolls are denser.
• Cheddar Addition – Stir in ½ cup grated mature cheddar for savory rolls.
• Dried Fruit – Add ¼ cup raisins for a lightly sweet version.
• Dairy-Free – Use unsweetened oat milk plus lemon juice. The texture is slightly softer.
• Gluten-Free – I tested this with a gluten-free flour blend and ¼ teaspoon xanthan gum. The rolls were more crumbly but still enjoyable.

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Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Rolls turned tough	I kneaded the dough too much	Mix only until it comes together
Dough was too dry	Wholemeal flour absorbed more liquid	Add buttermilk a tablespoon at a time
Crust browned too fast	My fan oven runs hot	Check 5 minutes early
Rolls spread sideways	Dough was too wet	Dust with a bit more flour

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How to Make Mary Berry’s Irish Soda Bread Rolls

1. Heat the Oven

Preheat your oven to 200°C (400°F).

2. Mix the Dry Ingredients

In a large bowl, whisk together:

• ¾ cup plain flour
• ¾ cup wholemeal flour
• ½ teaspoon bicarbonate of soda
• ½ teaspoon salt

3. Add the Buttermilk

Pour in most of the buttermilk and the honey. Stir gently until the dough just comes together.

The dough should feel soft and slightly sticky—not like glue, but like a shaggy scone dough.

4. Shape the Rolls

Turn onto a lightly floured surface and divide into four pieces. Shape each into a rough ball.

Don’t fuss too much. Slight cracks are perfectly normal.

5. Score the Tops

Place on a baking tray and cut a shallow cross into each roll.

My grandmother used to say this “lets the fairies out.” Whether or not you believe that, it helps the rolls bake evenly.

6. Bake

Bake for 20–25 minutes until golden and the bottoms sound hollow when tapped.

The second time I tested these, I left them in five minutes too long and they dried out surprisingly fast, so keep an eye on them.

7. Cool Slightly

Let them rest for 10 minutes before splitting open.

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Tips From My Kitchen

• I warm the buttermilk slightly so the dough comes together more easily.
• My battered metal baking tray gives a better crust than my insulated one.
• A quick brush of buttermilk before baking creates a deeper golden finish.
• If serving with soup, I rewarm them for 3 minutes just before dinner.

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Storage + Serving

These are best eaten the day they’re made, preferably while still faintly warm.

How I Store Them

• Wrapped in a tea towel at room temperature for up to 24 hours.
• In an airtight container for 2 days, though the crust softens.

Freezing

Freeze once cooled for up to 2 months.

Reheating

Warm in a 180°C oven for 5–7 minutes to restore the crust.

My Favorite Ways to Serve Them

• Thickly spread with salted butter
• Alongside Irish stew
• With blackberry jam and a mug of strong tea

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FAQs – Real Query Answers

Can I make Irish soda bread rolls without buttermilk?

Yes. I use milk with lemon juice when I’m out of buttermilk, and it works beautifully.

Why are my soda bread rolls dense?

Usually because the dough was overmixed or there wasn’t enough acid to activate the bicarbonate.

Can I freeze soda bread rolls?

Absolutely. They thaw well and crisp up nicely in the oven.

Do I need to knead soda bread?

No. In fact, kneading is the quickest route to tough rolls.

Can I make one loaf instead of rolls?

Yes. Bake as a single loaf for about 30–35 minutes.

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Other Recipes You May Like

• Mary Berry Tear and Share Cheese and Herb Rolls
• Mary Berry Seeded Granary Bread
• Mary Berry Cinnamon Rolls

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