Irish Soda Bread Rolls
Irish soda bread is made with baking soda rather than yeast for leavening. The buttermilk gives it that deep sweet aroma that Southerners love in their biscuits.
2 1/2 cups all-purpose flour
1 cup quick-cooking oats
1 1/2 teaspoons salt
1 teaspoon baking soda
1/2 cup golden raisins or 6 tablespoons dried currants
1 teaspoon caraway seeds
1 1/2 cups buttermilk
Position a rack in the center of the oven, and preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Combine the flour, oats, salt, and baking soda, raisins, and caraway seeds in a bowl and mix well. Add the buttermilk and stir with a wooden spoon until just combined; do not overmix. The dough should hold together and be slightly sticky.
Transfer the dough to a lightly floured surface. Form it into a ball, kneading it once or twice, just until smooth. Cut the dough into 8 pieces and form rough balls -- it is okay if they are not perfectly round. Place them on the prepared baking sheet. Using scissors dipped into cold water, cut a 1/2-inch-deep X in the top of each roll.
Bake, rotating the baking sheet to ensure even browning, until the rolls are golden brown, 40 to 45 minutes. Serve hot.
If you've made the rolls in advance, warm them in a 350 degrees oven for about 10 minutes before serving. Tuck them in an Irish linen napkin-lined basket to keep them warm.