Irish Soda Bread Rolls - Up Close and Personal Sized

What would you say if I told you that I came up with a way for you to have your very own personal size loaf of Irish Soda Bread...simply in the size of a "roll" instead? Can you imagine how cute they would be sitting on your breakfast table where everyone could grab their own? Or...if you wanted to take a walk on the wild side, you could even split it in half and make yourself an "Irish Soda Bread Egg Sandwich." Pull out your muffin top pan because we're making Irish Soda Bread Rolls!

Well, to all you Irish Soda Bread lovers...let me introduce you to your very own mini version of Irish Soda Bread Rolls. Hubby and I actually split one in half for our dessert this evening and enjoyed it with a bit of softened butter and cup of coffee. It was delicious! Check out the photos and recipe below. The only modification to my original Irish Soda Bread recipe is the addition of 1 extra teaspoon of coconut flour which makes them a tiny bit sturdier without drying them out. Enjoy!

The "mother ship" sits in the background while the "babies" are cooling off.

Hubby and I split one to share for dessert this evening. It was delicious!

Irish Soda Bread Rolls

Ingredients:

2 cups blanched almond flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
3 tablespoons Swerve Sweetener (or other granular sweetener)
2 tablespoons diced chilled butter
1/2 teaspoon xanthum gum
1 1-ounce box of raisins, finely chopped
2 teaspoons coconut flour
1/2 cup buttermilk
1 large egg

Directions:

Preheat oven to 350 degrees. Lightly grease a 6-well nonstick muffin top pan.

In a medium bowl, add almond flour, salt, baking soda, baking powder, sweetener, and whisk until well combined. Using a pastry cutter/dough blender, cut in butter until mixture resembles coarse meal. Whisk in xanthum gum. 

In a small bowl, toss chopped raisins with coconut flour until lightly dusted (this keeps raisins from sticking together); stir raisins into dry mixture.

In a glass measuring cup or small bowl, add buttermilk and egg and lightly beat. Make a well in center of dry mixture; pour wet mixture into dry ingredients and mix together with a rubber spatula just until dough pulls together into a soft ball. 

Using a 4-tablespoon size retractable scoop, divide dough evenly among the six muffin top cavities. Shape mounds of dough into balls with hands lightly dampened with water. If desired, use a sharp serrated knife to score the top of each roll with "X-shaped" slashes. Bake 20 to 22 minutes or until golden brown. Rolls are done when a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes; transfer to a wire rack to cool.