Beetroot and mint soda bread rolls recipe
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.
See method- Makes 8
- 15 mins to prepare and 20 mins to cook
- 200 calories / serving
- Freezable
- Vegetarian
- Healthy
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
- 1 tbsp poppy seeds (optional)
Each serving contains
- Energy
- 850kJ 200.0kcal
- Fat
- 1g
- Saturates
- 0g
- Salt
- 0.8g
- Sugars
- 5g
of the Reference intake
Carbohydrate 43.2gProtein 7.0gFibre 2.4g
Method
- Preheat the 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 out the dough 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.
- See more Bread recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
