Soda Bread Rolls

Make the fresh butter

• Pour the double cream into a jam jar with a well-fitting lid, check the lid is on tight.
• Shake until the double cream becomes really thick (about 3 mins).
• Take the lid off, now beat the cream with a fork until the cream separates into buttermilk and butter solids (about 3 mins).
• Put the sieve and butter over an empty bowl. Carefully pour over 250ml water to wash away any buttermilk from the butter.
• Add a pinch of salt to the butter in the sieve then use the fork to bring the butter together. This might bring more buttermilk out of the solid butter, this is fine.
• Scrape the butter from the sieve and put in the middle of the baking paper then roll into a cracker shape.
• Chill in the fridge to set then spread on the freshly baked soda bread.

Preheat the oven & line the baking tray

• Preheat the oven to 190°C.
• Line a baking tray with parchment paper.

Make the dough

• Sift the plain flour, salt and bicarbonate of soda into a large bowl and rub in the 25g unsalted butter.
• Add the grated cheddar cheese to the flour and stir in.
• Snip the chives into the flour and cheese mixture.
• Quickly stir in the yoghurt and buttermilk (if using) then add just enough water (you should need 70ml water with buttermilk and 100mlwater without) to make a soft dough with the table knife.

Shape & bake

• Knead the dough briefly then divide the mixture into 8 using a table knife.
• Roll each piece of dough into a ball then place on the lined tray. Make an ‘X’ shape on top of each roll using the handle of a wooden spoon.
• Bake in the oven for 20–25 mins, until the soda bread rolls are risen and golden brown.
• Cool the rolls on the tray then split open and spread with the homemade butter.
• Eat and enjoy!