Seeded Soda Bread Rolls

Making seeded soda bread rolls has to be the quickest way to get something tasty out of the oven for lunch. I am going to use this as a base recipe to come up with some more fantastic flavour combinations. 

Seeded Soda Bread Rolls
Seeded Soda Bread Rolls
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In 2003 on our first trip to Italy I realized my basic Italian was not good enough to get by. Wanting to learn to speak the language well enough to shop and eat, I bought myself the BBC Italian CD’s. I listened to these in the car until I felt I was fluent enough. And the next time we went, I practiced what I had learnt. By then, the bug to learn more had bitten and the next course I did was a Collin’s one. This was for more conversational Italian and I felt more confident speaking to people after having completed the course. Wanting to keep learning new words I downloaded Learn Italian with Paul Noble. His method of teaching is great, and by 2018 I was fluent enough to speak to total strangers without feeling insecure.

Today’s inspirational recipe from Lavender and Lime ♥ Seeded Soda Bread Rolls ♥ #LavenderAndLime Share on X

Since then I have watched RAI Italia which is available to us on our satellite TV package. The news readers speak extremely fast but I really only listen to keep my ear tuned to the way the words are spoken, even if I don’t understand all of them. In 2015 I signed up for Duolingo but found the learning clumsy. Being an American based app using the words candy and cookies is foreign to me. But, I have turned back to it this year as I needed a new challenge. It is extremely repetitive but I know that is a good learning method. And, I am learning new words which is a good thing. This time around I am finding it much easier to use as my grammar is much better. And if I am not rushing, I remember which verb formation is correct. Hopefully by the time we return to Italy I will be more confident.

Seeded Soda Bread Rolls With Herring In Horseradish Cream


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Seeded Soda Bread Rolls

Use any spices you like for these quick rolls
Recipe Category: Bread
Makes enough for: 6 rolls
All Rights Reserved: An original recipe from Lavender and Lime


  • 175 g dark rye flour
  • 175 g self raising flour, plus extra for dusting
  • 5 mls bicarobonate of soda
  • 2.5 mls fine salt
  • 25 g aniseeds *
  • 280 mls buttermilk

for the topping

  • milk for glazing
  • 12 g sunflower seeds


  • Preheat the oven to 200° Celsius
  • Place the flours, bicarbonate of soda, salt and seeds into a bowl and mix
  • Add the buttermilk and mix to form a dough
  • Turn out onto a lightly dusted surface and lightly knead to bring together
  • Roll into a thick sausage shape and cut off 6 equal pieces
  • Roughly shape each one into an oval, 3cm high and place onto a lined baking tray
  • Brush the top of each roll with milk and scatter the sunflower seeds on top
  • Place the tray into the oven and bake for 20 minutes
  • Remove from the oven and place the rolls into a wire rack to cool completely


* aniseeds have a very distinct flavour and not many people like them. For rye breads I like to use caraway seeds. But you can choose any seed you like, (poppy seeds would be great) to use instead.

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