Scottish Morning Rolls
These fluffy, airy rolls are a staple in many a Scottish household, making appearances at breakfast tables with a variety of fillings, some more unusual than others!
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.