Monday, March 9, 2015

Irish Soda Bread Rolls - Up Close and Personal Sized

What would you say if I told you that I came up with a way for you to have your very own personal size loaf of Irish Soda Bread...simply in the size of a "roll" instead? Can you imagine how cute they would be sitting on your breakfast table where everyone could grab their own? Or...if you wanted to take a walk on the wild side, you could even split it in half and make yourself an "Irish Soda Bread Egg Sandwich." Pull out your muffin top pan because we're making Irish Soda Bread Rolls!

Well, to all you Irish Soda Bread lovers...let me introduce you to your very own mini version of Irish Soda Bread Rolls. Hubby and I actually split one in half for our dessert this evening and enjoyed it with a bit of softened butter and cup of coffee. It was delicious! Check out the photos and recipe below. The only modification to my original Irish Soda Bread recipe is the addition of 1 extra teaspoon of coconut flour which makes them a tiny bit sturdier without drying them out. Enjoy!





The "mother ship" sits in the background while the "babies" are cooling off.




Hubby and I split one to share for dessert this evening. It was delicious!


Irish Soda Bread Rolls

Ingredients:

2 cups blanched almond flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
3 tablespoons Swerve Sweetener (or other granular sweetener)
2 tablespoons diced chilled butter
1/2 teaspoon xanthum gum
1 1-ounce box of raisins, finely chopped
2 teaspoons coconut flour
1/2 cup buttermilk
1 large egg

Directions:

Preheat oven to 350 degrees. Lightly grease a 6-well nonstick muffin top pan.

In a medium bowl, add almond flour, salt, baking soda, baking powder, sweetener, and whisk until well combined. Using a pastry cutter/dough blender, cut in butter until mixture resembles coarse meal. Whisk in xanthum gum. 

In a small bowl, toss chopped raisins with coconut flour until lightly dusted (this keeps raisins from sticking together); stir raisins into dry mixture.

In a glass measuring cup or small bowl, add buttermilk and egg and lightly beat. Make a well in center of dry mixture; pour wet mixture into dry ingredients and mix together with a rubber spatula just until dough pulls together into a soft ball. 

Using a 4-tablespoon size retractable scoop, divide dough evenly among the six muffin top cavities. Shape mounds of dough into balls with hands lightly dampened with water. If desired, use a sharp serrated knife to score the top of each roll with "X-shaped" slashes. Bake 20 to 22 minutes or until golden brown. Rolls are done when a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes; transfer to a wire rack to cool. 

          

16 comments:

CyberSis said...

Hi GGC,

Wow ... you gotta love these! I was going to bake your new berry version, but I think I'll try it as rolls!

Gourmet Girl Cooks said...

Hi CyberSis,

There you go...you can knock off 2 recipes with one fell swoop! I think the rolls version makes them easier to freeze portions for later and also makes them portable. I may just take one of those to Einsteins with me instead of a bagel!

Hope you enjoy them! :-)

Peg said...

Well isn't this a great idea! Thanks GG for an intriguing way to make Irish Soda Bread. I'll definitely be trying this one.

Gourmet Girl Cooks said...

Thanks Peg! I hope you enjoy them. It's actually kind of nice to have your own little bread! ;-)

Judith said...

I need to go back and read our conversation re the original recipe. I decided the individual size was best except I just scoop onto parchment (don't tamp down).
The coconut flour really does improve the texture for those of us who like a little more. I may have used a little more. I'll try this recipe as written. Love them.

Gourmet Girl Cooks said...

Hi Judith,

Glad they worked out nicely "freestyle on parchment". Many of these bread recipes can be baked directly on parchment when the dough is thick enough it doesn't spread out like a pancake. The main thing I think the pan does is keep them more uniform shaped since they are sort of corralled. I know others that do that with my power bagels, too (bake on parchment). A while back I made the regular sized loaf and played a bit with it and added a little too much coconut flour which made it drier than I like, but not bad. Coconut flour can be such a finicky thing. So happy you are enjoying the bread!

Charlotte said...

These are absolutely DELICIOUS, and the texture is divine. I have nothing else to say except THANK YOU!!!!!

Gourmet Girl Cooks said...

Hi Charlotte,

Thanks so much. I am so happy you liked them. You are so very welcome! :-)

jladam1969 said...

These are Great can you tell me how many carbs are in them

CyberSis said...

Hi GGC,

We had these today with the berry mix and they were lovely! I'd recently picked up a small bag of Kroger's "Simple Truth" almond flour to try, so I decided to make the rolls with that. The Kroger's flour is finer than Bob's Red Mill, but not quite as fine as Honeyville. The texture of the rolls was just a bit more "rustic" than what I'd have expected from Honeyville. They weren't excessively oily the way Bob's can make some baked goods.

The chocolate chip cookies I made with the Kroger's flour were great ... no detectible difference. The rolls were very good with Kroger's, but I do plan to stick with Honeyville for breads, muffins, etc. at least till my small bag of Kroger's runs out. After that I probably won't bother purchasing it again. The Kroger's was pretty good, but Honeyville has really spoiled me! :-)

Gourmet Girl Cooks said...

Hi jladam,

Thanks. So happy you enjoyed them. I haven't specifically figured out the carbs for these rolls yet. Here's the recipe nutrition calculator I like to use. Hope that it helps! http://www.caloriecount.com/cc/recipe_analysis.php :-)

Gourmet Girl Cooks said...

Hi CyberSis,

So happy you enjoyed them. I, too, have tried Kroger's Simple Truth almond flour and found it wasn't bad but not as fine as Honeyville's. It's probably better for cookies, pizza crust, pie crust and the more dense baked goods.

I, too, have been spoiled by Honeyville's and most of the other almond flour really aren't much, if any cheaper than Honeyville (especially when they run a sale), you just don't have to make a 5-pound investment at once. It's hard to find a finer grind than theirs. Glad you enjoyed the "rolls." :-)

Anonymous said...

Hi, do you think it is absolutely necessary to add the cant hum gum to these rolls? I simply don't have any on hand and the last time I saw some at my grocery store I was shocked at how expensive it was. I suppose if it's an ingredient used often I wouldn't mind, but it seems such a small amount is needed that I wonder if leaving it out would ruin the outcome. Thanks

Gourmet Girl Cooks said...

Hi Anonymous,

I haven't tried making it without xanthum gum but you certainly could try. I don't think it would be awful, it just might not have the same texture. You are probably pricing the Bob's Xanthum Gum in your store (I'm guessing). It was pricey when I bought it 3 years ago and I still have that same bag because I don't use it often and when you do use it, you use very small quantities (I believe I paid close to $16 for that at my grocery store which I thought at the time was ridiculous too). Amazon has NOW brand in a jar for $9.00+ and I actually bought that one too recently...simply because it has a screw top jar where Bob's is a mess once you open it up. Hope that helps. :-)

Darlene Moak said...

I made these in the mini cake pan,added pecan and a little cinnamon sugar on the top! Yummy thanks for the ideal.

Gourmet Girl Cooks said...

Hi Darlene,

Sounds really good Darlene! So happy you area enjoying them and personalizing them too! :-)