Irish Soda Bread Rolls with Whipped Honey-Guinness Butter

  • 1 ½ cup + 1 Tbsp white whole wheat flour
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ½ cups buttermilk
  • 1 large egg
  • 1 14.9-oz can Guinness Draught
  • ½ cup cream honey
  • ½ lb unsalted Irish butter, softened

Preheat the oven to 375˚F and line a sheet tray with parchment paper.  In a large bowl, whisk together the flours, baking soda, and salt and make a well.  Measure the buttermilk into a measuring cup and whisk in the egg.  Pour the buttermilk mixture into the dry ingredients; use a wooden spoon to incorporate as much as you can, then knead in any remaining flour with your hands.  The dough will be rather sticky.  Separate dough into 12 balls and place on the baking sheet.  Bake for 20 minutes or until golden brown.  Remove from oven and set on a wire rack to cool completely.  Meanwhile, reduce Guinness in medium-large saucepan over medium heat until it becomes a glaze, about 30 minutes, stirring occasionally at first and then constantly toward the end.  Remove from heat and stir in honey creme until thoroughly blended.  Allow to cool then mix into the softened butter, slowly at first then beating vigorously to create a fluffy consistency.  Serve alongside rolls.

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