Candlebridge Rolls

Delicious light feel rolls. Cooked in olive oil, topped with sesame seeds and when they are still warm to touch, smother them in butter and jams & enjoy them with a nice cup of tea


1. Preheat oven to 180degrees C
2. Using a clean pastry brush, paint your baking trays with olive oil & sprinkle over some polenta
3. Weigh your dry ingredients first & then add the suet and butter
4. Rub in the suet and butter to the dry ingredients until it's nice and crumbly
5. Add the water to the beaten egg & mix with crumbly mixture. If it's too dry, you can add a little milk
6. Aim to make a dough ball & that all the bowl sides are clean!
7. Take a piece of dough, roll it to the size of a small bread roll. Makes 10-12 pieces
8. Brush each roll with olive oil, top it with sesame seeds
9. Place in middle shelf of oven for 12-14 minutes until golden brown
10. Remove from oven, cool on a wire tray
11. Slice each roll and spread with butter & your favourite jams.

*This is an original recipe by L.Shannon, The Candlebridge Bakery, Ireland, 2008 Recipe*

Hints 'n' Tips

*Atora comes in a red & green box. Red box is beef suet, and the green box is the vegetarian alternative

*Dairygold is a branded spreadable butter, similar to margarine but nicer!


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I am now inspired to bake these on Friday.. they are without doubt, absolutely gorgeous! I use the red box of Atora Suet (beef) but have also used the green box of Atora Suet, and they're still lovely! They don't last very long mind you!

Just wait a few minutes after you take them from the oven to slice them apart, while you make your cup of tea, get your butter & jams ready and by the time you're ready to sit down, then I would suggest... INDULGE!
Very addictive and best enjoyed a few minutes from coming out of the oven...butter them up and serve with fresh cream and strawberry jam... Lovely and light, tender flavour and the sesame seeds on top add that little nuttiness that it needs!
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