Soda Bread Buns
Updated Feb. 27, 2024
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3tablespoons unsalted butter, chilled and cubed, more for greasing pan
- 155grams all-purpose flour (1¼ cups), more as needed
- 95grams whole wheat pastry flour (¾ cup)
- 55grams sugar (¼ cup)
- 7grams baking powder (1½ teaspoons)
- 5grams salt (1 teaspoon)
- 5grams baking soda (¾ teaspoon)
- ⅔cup buttermilk, more for brushing
- 1large egg
- 90grams dried currants (about ⅔ cup)
- 8grams caraway seeds (about 1½ teaspoons)
Nutritional analysis per serving (8 servings)
224 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 15 grams sugars; 5 grams protein; 232 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 375 degrees. Lightly grease a large rimmed baking sheet.
- Step 2
In a large bowl, whisk together flours, sugar, baking powder, salt and baking soda. Using a pastry cutter or your fingers, work in butter until mixture forms coarse crumbs. In a small bowl, whisk together buttermilk and egg. Stir wet mixture into dry one until they just form a moist dough. Stir in currants and caraway seeds.
- Step 3
Turn dough out onto a lightly floured surface. Shape into a 7-inch round about 1-inch thick. Cut into 8 wedges. Using lightly floured hands, roll each wedge into a ball and transfer to the prepared baking sheet. Using kitchen shears, snip a small “x” into the top of each bun. (You can also use a knife.) Brush tops with a little buttermilk, and dust lightly with flour.
- Step 4
Transfer baking sheet to oven. Bake until buns are golden brown and firm, 20 to 25 minutes. Cool 10 minutes before serving.
Private Notes
Comments
I've made these 4 times now, and have settled on a recipe our family likes. First, no caraway seeds. Yes to pastry flour (regular whole wheat turned out a pretty stiff roll), with golden raisins in lieu of dried currants. Yes to weighing ingredients. Flour your hands well and don't be afraid of wet dough. The resulting rolls are too soft to hold the X carved into the top, so I don't bother. Twenty-one or 22 minutes in 350-degree oven. Result: our new favorite dinner quick bread.
Analisa, sugar does more than sweeten - it tenderizes and adds flavor. Maybe you try should making the recipe as directed? Since others haven't had the problem, it could be the sugar, which is not a large amount anyway.
Used ground oats/ground flax seed in place of wheat pastry flour, & substituted plain yogurt & milk for buttermilk. Smelled great, looked gorgeous, tasted better, with nice tender crumb & golden crust - love this recipe!
A tip if you are subbing raisins for currants. Seems impossible to buy currants - at least in my Gold Coast Australia supermarkets - so subbed Australian raisins. Flavour and texture good but the raisins made them way too sweet. Will reduce sugar to a tablespoon to compensate next time.
I've been making soda bread for years, but now it will be soda buns instead. The ratio of crunchy crust to inside dough is perfect, you don't get that with a loaf. So easy too. I also skipped caraway seeds and even the whole-wheat flour as I was out of both. These are so easy and satisfying. Watching the video also helpful.
I make Irish Soda Bead every year on 3/17, but this is my first time trying this recipe. I’ll definitely be making these again. I usually follow a recipe strictly the first time, but this time I had to make some substitutions.. Like many other commenters, I didn’t have currants on hand, but I did have golden raisins. To address the texture, I chopped them fine in the food processor, adding a bit of coconut flour to make them less sticky. I had only whole wheat flour, not the pastry version, so I subbed in some finely ground buckwheat flour. Based on another comment, I mixed the dough in the food processor, and the texture was perfect, and the buns are absolutely delicious. Thanks, fellow commenters, for sharing your experiences.