Scottish morning rolls, affectionately known locally simply as ‘rolls’ are a beloved staple in Scotland’s culinary heritage. Originating in the early 19th century, these rolls were traditionally baked fresh each morning and sold door-to-door by local bakers, ensuring that families started their day with a warm, soft, and fluffy roll straight from the oven.
The unique texture of these rolls, characterised by a light and airy crumb with a slightly crisp crust, is achieved through a specific combination of ingredients and techniques. Over the years, the morning roll has become an iconic symbol of Scottish breakfast culture, often enjoyed with a variety of fillings ranging from simple butter and jam traditionally, to more hearty options which are much more common now such as bacon and sausage.
Morning rolls have transcended generations, remaining a cherished part of daily life in Scotland. They bring a sense of nostalgia and comfort, connecting people with the rich traditions of Scottish baking.
I have fond memories as a youngster of my Dad heading out on a saturday morning for “The Papers” and returning with them, a TV guide, a dozen rolls and a bran scone – plenty there to keep the family occupied for most of the morning!
Check out my recipe below, and recommendations for fillings further down the post!
Scottish Morning Rolls
Ingredients
- 750 g strong white bread flour
- 50 g unsalted butter grated or really small cubes
- 1 ½ sachets of instant yeast about 10.5g
- 3 tsp salt
- 1 ½ tsp sugar
- 200 ml milk
- 250 ml water
Instructions
- In a mixing bowl, combine the strong white bread flour and butter and mix with a paddle for a few minutes if you're using a stand mixer. If not, rub and pinch the flour and butter with your finger tips. You want it to be almost 'sandy' in texture. Add in the salt, sugar and yeast and mix through.
- Warm the milk and water together in the microwave until they reach a gentle warmth - not too hot. Gradually pour this liquid into the dry ingredients, mixing continuously until a soft, sticky dough forms.
- Transfer the dough onto a lightly floured surface and knead for about 10 minutes, or until it's smooth and elastic. If you’re using a stand mixer, this process will take about 5 minutes on medium speed.
- First Proof: Place the dough back into the bowl, cover it with a damp cloth or plastic wrap (I use shower caps), and let it rise in a warm spot for about 1-1.5 hours, or until it has doubled in size.
- Shape the Rolls: Once the dough has risen, gently punch it down to release the air. Divide the dough into 12 equal portions. Shape each portion into a round ball, and then flatten slightly. Place the rolls onto baking trays lined with parchment paper (2 trays of 6 rolls), ensuring they have a bit of space to expand but not too far apart that they won't slightly join and give that satisfying tear away after baking!
- Second Proof: Cover the rolls with a damp cloth and let them rise for another 30-45 minutes, or until they have puffed up nicely.
- Preheat your oven to 200°C (fan). Dust lightly with more flour and bake the rolls for about 15 minutes, or until they are a beautiful golden brown and sound hollow when tapped on the bottom.If you like 'well fired' or 'burnt' rolls, give them another 10 minutes or even slightly longer until you've got the right amount of colour for you.
- Let the rolls cool on a wire rack. Once cooled, they’re ready to be enjoyed with your favourite filling combination.
Perfect Filling Combos for Your Scottish Morning Rolls
Now that you’ve mastered the art of baking Scottish morning rolls, it’s time to elevate them with some mouth-watering fillings. Here are some of my favourite combinations that promise to bring a smile to your face with every bite.
Haggis and Tattie Scone
For a true Scottish experience, nothing beats the classic combination of haggis and tattie scone. The rich, spicy flavors of the haggis perfectly complement the soft, buttery goodness of the tattie scone. Slice your roll open, generously layer with hot haggis, and top with a crispy tattie scone. It’s hearty, satisfying, and brimming with Scottish heritage.
Bacon and Brown Sauce
A breakfast roll staple, the crispy bacon paired with the tangy sweetness of brown sauce is a match made in heaven. Fry up some bacon until it’s nice and crisp, then layer it inside your roll. Drizzle on a generous amount of brown sauce, close the roll, and get ready for a burst of flavor in every bite. Simple yet utterly delicious.
Black Pudding
For those who enjoy rich and savoury flavors, black pudding is the way to go. This blood sausage has a distinctive taste that pairs wonderfully with the soft texture of the roll. Slice the black pudding and fry it until it’s crispy on the outside. Place the slices into the roll and enjoy a traditional Scottish delicacy that’s sure to satisfy your cravings.
Cheese & Onion Crisps with Tons of Butter
Now, here’s a filling combination that’s delightfully unconventional yet absolutely irresistible. Your favorite cheese & onion crisps add a crunch that contrasts beautifully with the pillowy softness of the morning roll. Slather a generous amount of butter on each side of the roll, then pile on the crisps. Every bite is a delightful symphony of buttery, cheesy, and tangy flavors with a satisfying crunch.
