Spotted Puppies

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

As with all Irish soda breads, the trick to making Spotted Puppies is not to overmix the dough. Mix and knead it as quickly and gently as possible so the rolls turn out light.

Yield: 12 servings (serving size: 1 roll)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 9%
  • Fat: 1.9g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.7g
  • Carbohydrate: 36.3g
  • Fiber: 1.3g
  • Cholesterol: 22mg
  • Iron: 1.9mg
  • Sodium: 202mg
  • Calcium: 11mg

Ingredients

  • 3 1/2 cups all-purpose flour (15 3/4 ounces)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup golden raisins
  • 2 teaspoons sugar
  • 1 2/3 cups buttermilk
  • 1 large egg, lightly beaten

Preparation

  1. 1. Preheat oven to 425°.
  2. 2. Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking soda, and salt into a large bowl; stir in raisins and sugar. Combine buttermilk and egg; add to flour mixture, stirring until dough forms. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands (dough will be sticky). Divide dough into 12 equal portions, shaping each into a ball (cover remaining dough to prevent drying). Arrange rolls on a lightly floured baking sheet. Bake at 425° for 10 minutes. Reduce oven temperature to 400° (do not remove rolls from oven); bake an additional 8 minutes or until rolls sound hollow when tapped.
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