Beetroot and mint soda bread rolls recipe

1. 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.
2. 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.
3. 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.

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.

See more Bread recipes