Instead of baking one big loaf of Irish soda bread this St. Patrick's Day, make a version that yields individual servings.
all-purpose flour, plus more for surface and dusting
coarse sea salt
(4 tablespoons) cold unsalted butter, cut into small pieces
unprocessed wheat bran
(5 ounces) raisins
Salted butter, preferably Irish, for serving
Start with our basic soda-bread recipe. After turning out the dough on a lightly floured surface, divide it into 16 equal pieces and, with floured hands, roll each into a ball. Transfer the balls to a parchment-lined baking sheet in 4 rows of 4, making sure each dough ball is touching the ones around it. With the tip of a paring knife, cut a 1/4-inch-deep X on each ball. Because the pull-apart rolls are smaller than a full loaf, the baking time is cut in half. Cool to room temperature before serving with plenty of salted Irish butter.