My husband loves to have toast for breakfast at the weekends, but I’m not a fan of mass produced bread. There has been a lot of bad press lately about supermarket bread and if you are interested I’ve found a site that explains why modern bread production is letting us down. I’ve started making breakfast rolls, which are very quick to make. They are essentially soda bread, where I use baking powder instead of yeast. Leaving out yeast allows you to make bread without leaving it to prove, without the yeast it also becomes a child friendly recipe; I wouldn’t want my 2 year old putting raw yeast in his mouth, yuck!
If you make these rolls fresh you can serve them straight from the oven and watch the butter melt onto the bread. Yummy!
Here’s the recipe:
Makes 6-8 small rolls.
- 500g self raising flour
- 1/2 tsp baking powder
- 5g salt
- 300ml buttermilk or half plain yogurt, half milk mixed together
- Preheat oven to 170°c
- Sift flour into a large bowl with baking powder and salt.
- Make a well in the centre of flour and pour in buttermilk or yogurt mixture.
- Mix together using a wooden spoon, it should gradually become a dough, add a little more flour if the dough is very sticky, or a little more milk if it has not come together as a dough.
- Flour a clean surface, and your hands, then empty the dough onto the surface and gently kneed until smooth.
- Break pieces of dough off and roll to form small bread rolls.
- Place on a lightly greased baking tray and place in oven for approx 10-15 mins, check the rolls, they should be firm on the outside but still soft in the middle.