March 14, 2016

Sage and Pistachio Irish Soda Bread Rolls

Sage and Pistachio Irish Soda Bread Rolls
I just typed in “How is Easter Sunday determined?” in my search bar, hit enter, and clicked on a helpful-looking article. And whatd’ya know, I now know the answer! According to my understanding, Easter = 2.573 times the last 2 numbers of your phone number plus the date of your first kiss, all divided by the number of days in February minus the number of hours you gain via daylight savings time (which is truly zero, but there are some that will argue that this is one). I mean, I could be mistaken, but that’s the way I understood it. But seriously, if anyone knows the real answer, please explain it to me in short, simple sentences in the comments below!

Anyway, I bring up the subject of Easter because I feel like its early date this year has totally snuffed out St. Patrick’s Day. And dangit, I’ve had these dang Sage and Pistachio Irish Soda Bread pictures sitting around since last year, because I dang well missed the boat and didn’t get them posted before St. Patrick’s Day came and went. And while the commercial world seems to have forgotten about St. Patrick’s Day this year in lieu of Easter, I dang well will have my customary corned beef and cabbage with Irish Soda Bread on St. Patrick’s Day, dangit (have I said “dang” enough yet?)!

En-ee-way……. if you too are looking for a simple, yet delicious way to celebrate St. Patrick’s Day this year—besides coloring your milk green, obviously—you MUST try these Sage and Pistachio Irish Soda Bread Rolls! MUST MUST! Especially if you’ve always wanted to make bread, but get scared at the mention of “yeast” or “proof.” These soda bread rolls are SUPER simple, because they use baking soda, rather than yeast, to rise. Hence, the “soda” in “soda bread.” Sage and Pistachio Irish Soda Bread Rolls Why are they individual rolls, rather than one large loaf, you ask? Eh, because I felt like it, that’s why. If you’d rather make one, big ol’ crusty loaf, you certainly possess the free will to make that decision. Either way, you will end up with beautifully fragrant bread, with a soft, tender crumb, crunchy morsels of pistachios, and subtle notes of fresh sage. It’s a beautiful thing, my friends. It’s a perfect side to juicy slices of corned beef, and tender potatoes, carrots, and of course, cabbage.

St. Patrick's Day Irish Soda Bread Rolls

Now for an inside look…

As for my corned beef, I will be braising it in beer, which I also intend to use to make this amazingly easy and delightful 3-ingredient beer bread. So there’s also that to look forward to. Mmmm…

Sage and Pistachio Irish Soda Bread Rolls Happy St. Patrick’s Day!! Now here’s the recipe, slightly adapted from Ina Garten.

Sage and Pistachio Irish Soda Bread (Rolls)
Prep time
Cook time
Total time
These Sage and Pistachio Irish Soda Bread Rolls are crusty on the outside, yet amazingly soft and moist inside. A super easy bread to make, with no yeast, just baking soda!
Recipe type: Breads
Serves: 12
  • 4 cups all-purpose flour
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1½ teaspoons kosher salt
  • 2 tablespoons fresh sage, chopped
  • 4 tablespoons cold unsalted butter, cut into ½-inch dice
  • 1¾ cups cold buttermilk, shaken
  • 1 extra-large egg, lightly beaten
  • ½ cup pistachios, chopped coarsely
  1. Turn the oven to 375 degrees F and line a baking sheet with parchment paper.
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, baking soda, salt, and sage.
  3. Add the butter and mix on low until the butter is combined into the dry mixture.
  4. In a small bowl, lightly whisk together buttermilk and egg with a fork.
  5. Turn the mixer to low, and slowly add the buttermilk/egg mixture.
  6. Add pistachios, and mix just until combined.
  7. Dump the dough onto a well-floured surface, and knead a few times for the dough to come together. Pull off pieces and form into round rolls.
  8. Place on the parchment paper, and bake for around 23 minutes, or until a toothpick comes out clean.
  9. Cool on a baking rack, and serve warm or at room temperature. Especially good alongside corned beef & cabbage!
  10. Note: If making one large loaf, simply shape the dough into one large, round ball, and lightly cut an "X" into the top of the loaf with a knife. Place on the parchment paper and bake for 45-55 minutes, or until a toothpick comes out clean.



  1. Lovely as always!!

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Breads, Holiday