Growing up in Scotland as a child, I was lucky enough to have some of the finest local bakers around producing what can only be described as the best Scottish morning rolls. Having moved away from Scotland as a teenager I soon found out that morning rolls produced in Scotland were very different from those produced in other parts of the UK.
Despite trying on many occasions to find an alternative morning roll with a similar quality, I decided to bake my own rolls to the perfect Scottish recipe that I absolutely loved as a child and missed as an adult.
The Best Scottish Morning Rolls
Course: BakeryCuisine: Scotish, BritishDifficulty: Easy8
servings2
Hours40
Minutes1
hour10
minutesThere is a total of 10 steps to making the very best Scottish morning rolls, it seems a lot but if you follow the steps correctly, you will absolutely fall in love with these fantastic morning rolls.
Ingredients
500g Strong White Bread Flour (plus a small amount for dusting)
14g Yeast (2 x 7g packets) (or 1 1/2 tsp fresh yeast)
3/4 Cup of luke warm full fat milk
1 tsp sugar
3/4 Cup of luke warm water
1 3/4 tsp table salt
100ml full fat milk for glazing/finishing
Directions
- In a jug or bowl, mix the cup of water with the cup of milk and stir in the dried or fresh yeast, sugar and set aside to activate.
- In a large mixing bowl, add the flour (sifting as you go) and the table salt
- Make a well in the flour mixture, give the wet ingredients a quick mix with a fork and add to the flour mixture and mix until you have a soft dough, remove from the bowl and knead the dough for approximately 5 mins.
- lightly coat the bowl with a little olive oil to stop the dough from sticking and place the dough back into the bowl, covering the bowl with cling film/plastic wrap, place in a warm area and allow it to prove/rise for approximately 1 hour or until the dough has doubled in size.
- Remove the wrap from the bowl and knock back the dough, (this is done by punching the dough in the centre) then remove to a floured surface (using the flour held for dusting).
- Divide the dough into 8 round ball-shaped pieces and roll out with a rolling pin to approximately 12 cm
- Preheat the oven to 180 Celcius / 380 Farienhieght /Gas Mark 6 (if not a fan assisted oven, increase the oven temperature to 200 Celcius / 400 Farenhieght)
We have added a temperature chart here - Line or grease 2 baking trays/sheets and place rolls on the trays leaving enough space between each roll as the rolls will grow in size. Spray a little olive oil onto some cling film/plastic wrap, cover the rolls lightly with the wrap and allow to further prove for another 25 minutes.
- Remove the film cover from the trays, with two or three fingers, press each of the rolls lightly in the centre to prevent blistering during cooking, brush with milk held for finishing and lightly dust each roll with flour.
- Place the trays in the oven and bake for approximately 20 – 25 minutes or until light golden brown in colour. Remove from the oven and give another light dusting of flour. Place the rolls on a wire rack to cool and enjoy.
