I often make these for breakfast at the weekend when we fancy something freshly baked. They are heavenly with butter and jam. They taste best on the day you bake them.
10 people made this
2 level teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
6 tablespoons rapeseed oil
sugar for sprinkling
Method Prep:5min › Cook:20min › Ready in:25min
Preheat oven to 230 C / Gas 8.
Mix all dry ingredients together. Mix the oil and buttermilk and mix into the flour mixture. Mix with a wooden spoon so that creates an evenly moist dough and everything is well mixed. Don't mix for too long, however.
With two teaspoons, make 12 equal piles on a greased baking tray, spaced generously apart. Flatten the tops out a little, but not too much - the bread rolls should look quite irregular! Sprinkle with a little sugar (demerara looks nice).
Bake in the preheated oven for 20 minutes until they are golden brown. Serve immediately.