Irish Soda Bread Rolls with Rosemary and Sea Salt

Shopping list

• 250 g wholemeal flour

  Sub
• 150 g plain flour

  Sub
• 1 tsp bicarbonate of soda

  Sub
• 1 tsp sea salt — plus extra for sprinkling

  Sub
• 1 tbsp fresh rosemary — finely chopped

  Sub
• 350 ml unsweetened oat milk — at room temperature

  Sub
• 1 tbsp lemon juice

  Sub
• 1 tbsp olive oil — for brushing

  Sub

Step by step

1. 1

   Preheat the oven to 200°C (180°C fan) and line a baking tray with baking parchment.

2. 2

   In a large bowl, whisk together the wholemeal flour, plain flour, bicarbonate of soda, salt and chopped rosemary.

3. 3

   Stir the lemon juice into the oat milk and leave for 1 minute to sour slightly.

4. 4

   Pour the milk mixture into the dry ingredients and stir gently with a wooden spoon until just combined; do not overwork.

5. 5

   Turn the dough out onto a lightly floured surface and divide into 8 equal portions.

6. 6

   Shape each portion into a round and place on the prepared tray, spacing them about 5 cm apart.

7. 7

   Cut a shallow cross in the top of each roll with a sharp knife and brush lightly with olive oil.

8. 8

   Sprinkle a pinch of sea salt over each roll.

9. 9

   Bake for 20– 25 minutes until risen, golden and hollow-sounding when tapped on the base.

10. 10

    Cool on a wire rack for 10 minutes before serving warm.