Tomato Irish Soda Bread Dinner Rolls with Fried Shallot Butter

Recipe development by Kylie Mazon-Chambers

Kylie Mazon-Chambers of the blog Cooking with Cocktail Rings came up with these delicious Irish soda bread dinner rolls after our trip to Ireland earlier this year. They’re studded with chopped sun-dried tomato pieces and just enough ground red pepper for a bit of a kick and, finally, topped with Irish Cheddar. Find more Irish recipes in our July/August 2020 issue!

Follow Kylie: @cookingwithcocktailrings

Tomato Irish Soda Bread Dinner Rolls with Fried Shallot Butter
Makes 9 rolls
  • 3½ cups (438 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (2 grams) paprika
  • ½ teaspoon ground red pepper
  • 1½ cups (360 grams) whole buttermilk
  • ¼ cup (40 grams) diced oil-packed sun-dried tomatoes
  • ½ cup (52 grams) shredded sharp Irish Cheddar cheese
  • Vegetable oil, for frying
  • 2 medium shallots (75 grams), thinly sliced
  • 10 tablespoons (140 grams) unsalted butter, softened
  • 1 teaspoon (3 grams) flaked sea salt
  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, whisk together flour, baking soda, kosher salt, paprika, and red pepper until combined. Make a well in center.
  3. In a medium bowl, stir together buttermilk and tomatoes. Add buttermilk mixture to flour mixture. Using one hand like a claw, slowly fold flour mixture from sides of bowl into buttermilk mixture until dough is soft but not too wet.
  4. Line a baking sheet with parchment paper.
  5. Turn out dough onto a lightly floured surface, and shape into an 8-inch square (1-inch thickness). Sprinkle with cheese. Using a sharp knife, cut into 9 squares, and place 1 inch apart on prepared baking sheet.
  6. Bake until golden brown, about 18 minutes. Remove from pan, and let cool on a wire rack.
  7. In a 10-inch cast-iron skillet, pour oil to a depth of ½ inch, and heat over medium heat until an instant-read thermometer registers 350°F (180°C).
  8. Fry shallots, in batches if necessary, stirring frequently, until deep golden brown and crispy, 8 to 10 minutes, adjusting heat as needed. Remove shallots using tongs, and let drain on a paper towel-lined plate for 5 minutes.
  9. In the work bowl of a food processor, place shallots, butter, and sea salt; pulse just until combined, and transfer to a small bowl. Serve at room temperature with warm rolls.




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