Buttermilk Rolls


    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

    Serves: 6 

    • 280g flour
    • 2 level teaspoons baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 6 tablespoons rapeseed oil
    • 240ml buttermilk
    • sugar for sprinkling

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Preheat oven to 230 C / Gas 8.
    2. 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.
    3. 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).
    4. Bake in the preheated oven for 20 minutes until they are golden brown. Serve immediately.

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