Soda Bread Buns
Updated Feb. 28, 2024
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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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.
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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
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!
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.
Made a double batch , one plain , one with raisins weighed all dry ingredients, I had no pastry flour so I blenderized some old fashioned oats. I used greek yogurt for the buttermilk .Very good results , perfect with a hot tea in the morning
This year I baked these soda bread buns again for St. Patrick’s Day, and this time I soaked caraway seeds in room temp water overnight, and dried them off on paper towels before mixing into the dough. I really liked it that way, the seeds got softer and didn’t lose their flavor.
Followed the recipe as is. I used a mini muffin pan to bake. Yielded 21 mini muffins.
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