When I first made this bread many years ago, my husband said it looked and tasted like the bread he remembered having when he was growing up in Ireland. Over the years, I've made many loaves to serve to guests in our home and for church bazaars. I always receive compliments on it.
Baking these rolls in a skillet makes them soft and tender. My family requests them for most holiday dinners and other special occasions. I like them best split and spread with butter and black raspberry jelly.