Recipes, re-invented from cooking shows
Easy Gochujang & Garlic Soda Bread Rolls
Prep. Time:
Baking Time:
Total Time:
10 mins
25 mins
35 mins
Serves:
8 rolls
Dylan H created this dish for Great British Bake Off ™ Season 15. This is our "easy' version of the dish, using soda bread in place of a levened bread. These boldly flavoured soda bread rolls combine gochujang and garlic paste for a vibrant, spicy warmth that drew genuine surprise from Paul Hollywoo...
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Ingredients
DRY INGREDIENTS Plain flour, 400g Bicarbonate of soda, 1 tsp Salt, 1 tsp Caster sugar, 1 tbsp
WET INGREDIENTS Buttermilk, 280–300ml Gochujang, 2 tbsp Garlic paste (from a jar), 1 tsp Egg, 1 Unsalted butter, melted, 28g
Method
PREHEAT OVEN Preheat your oven to 200°C / 180°C fan / 400°F. Line a baking tray with parchment paper.
MIX DRY INGREDIENTS In a large bowl, combine the flour, bicarbonate of soda, salt and sugar. Stir together so the bicarb is evenly distributed.
MIX WET INGREDIENTS In a jug, whisk together the buttermilk, gochujang, garlic paste, egg and melted butter until combined.
BRING TOGETHER Pour the wet mixture into the dry ingredients. Stir quickly and gently until just combined — the dough will be shaggy and sticky. Don't overwork it or the rolls will be tough.
SHAPE THE ROLLS Using floured hands, divide the dough into 8 rough portions and place on the prepared tray. They don't need to be perfectly smooth — rustic is fine. Lightly score a cross on top of each one.
BAKE Bake for 22–25 minutes until deep golden brown. Tap the base of a roll — it should sound hollow. Cool on a wire rack for a few minutes before serving.
Instructions
PREHEAT OVEN
Preheat your oven to 200°C / 180°C fan / 400°F. Line a baking tray with parchment paper.
MIX DRY INGREDIENTS
In a large bowl, combine the flour, bicarbonate of soda, salt and sugar. Stir together so the bicarb is evenly distributed.
MIX WET INGREDIENTS
In a jug, whisk together the buttermilk, gochujang, garlic paste, egg and melted butter until combined.
BRING TOGETHER
Pour the wet mixture into the dry ingredients. Stir quickly and gently until just combined — the dough will be shaggy and sticky. Don't overwork it or the rolls will be tough.
SHAPE THE ROLLS
Using floured hands, divide the dough into 8 rough portions and place on the prepared tray. They don't need to be perfectly smooth — rustic is fine. Lightly score a cross on top of each one.
BAKE
Bake for 22–25 minutes until deep golden brown. Tap the base of a roll — it should sound hollow. Cool on a wire rack for a few minutes before serving.
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Ingredients
DRY INGREDIENTS
Plain flour, 400g
Bicarbonate of soda, 1 tsp
Salt, 1 tsp
Caster sugar, 1 tbsp
WET INGREDIENTS
Buttermilk, 280–300ml
Gochujang, 2 tbsp
Garlic paste (from a jar), 1 tsp
Egg, 1
Unsalted butter, melted, 28g
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