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.
7 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
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
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.