My Mum makes these great whole grain bread rolls. The addition of porridge oats and seeds makes them a healthier alternative to shop-bought versions, and they’re easy to master and ready in about 40 minutes.
These rolls don’t use yeast — baking soda does the rising, so there’s no proving involved, just a mix and a gentle knead. Get your child to help make them and they’ll definitely want to eat them, especially warm from the oven!
These rolls freeze well too, so if you make a batch and have extras, just pop them in a freezer bag once they’ve cooled and freeze until needed.
Whole Grain Bread Rolls With Porridge Oats And Seeds
Ingredients
- 4oz plain flour
- 4oz porridge oats
- 8oz wholemeal flour
- 1oz butter
- Level teaspoon bread soda
- 1 egg
- 10fl oz buttermilk
- Pinch each of salt and sugar
- 3oz mixed seeds — you can use any including pumpkin, sesame, sunflower, linseed, chia etc.
- Handful of finely chopped chives, if you wish
Method
- Heat the oven to 200C.
- Mix all the dry ingredients together.
- Make a well in the centre and add the wet ingredients and the chives, if using.
- Mix well using a wooden spoon. The mixture will seem very wet — this is normal.
- Place the mix onto a floured surface and flatten gently with your hand.
- Use a cookie cutter, or the top of a glass dipped in flour, to cut the rolls into rounds.
- Place the rolls on a greased baking tray and bake for 30 to 40 minutes. Test with a skewer after 30 minutes — if it comes out clean, they’re ready. If not, leave them another 5 minutes and test again. Don’t overcook them or they’ll go hard.
Here are the rolls ready to go into the oven.
And here they are, just coming out of the oven:
You might also enjoy: Quick and Easy Traditional Recipe For Soda Bread
Over to you now — have you made this whole grain bread roll recipe? Let us know how they turned out in the comments below.
Frequently Asked Questions
Do these rolls need yeast?
No. They’re a soda-bread style recipe, so baking soda gives them their rise instead of yeast. That means no proving time — just mix, shape and bake.
Can I freeze the rolls?
Yes. Once they’ve cooled completely, pop them into a freezer bag and freeze until needed. They defrost well and can be warmed through in the oven before serving.
Can I swap the seeds or leave them out?
Yes, the seed mix is flexible. Pumpkin, sesame, sunflower, linseed and chia all work well, and you can use whichever combination you have to hand, or leave them out if your child prefers a plainer roll.
Do I need any special equipment?
No. A cookie cutter or the floured rim of a glass works fine for cutting the rounds, so there’s no need for special bakeware.
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- Easy snack ideas for after school
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