Traditional Scottish Morning Rolls
Scottish morning rolls are one of the most popular bread in Scotland and throughout the UK (United Kindom), this traditional Scottish morning rolls recipe is as authentic as it gets. To make these morning rolls all you need is flour, yeast, salt, water, and some milk.
Ingredients
- 450 grams all-purpose flour 4 cups
- 9 grams salt 1 1/2 tsp
- 13 grams fresh yeast or 1 teaspoon active dry yeast
- 200 grams water 3/4 cup + 1 tbsp
- 100 grams milk 1/4 cup + 3 tbsp
Instructions
- Dissolve the yeast with some of the water and set aside for 5 minutes.
- Combine all the ingredients into a mixing bowl of a stand mixer with the hook attachment.
- Mix the dough on low speed for 4 minutes, then increase the speed to medium and continue the mixing for 5 minutes. The dough should be fully mixed and in a homogenous state.
- Place the dough into a greased bowl about 3 times its size and cover with plastic wrap and allow to ferment (rest) for 1 hour.
- If you don’t have a stand mixer, add the flour and salt into a large bowl and mix them together using a spatula.
- Create a well in the center and add the water, milk, and dissolved yeast. Mix together with the spatula until the liquids absorb all the flour.
- Using your hand continue to knead until the dough is developed, about 10 minutes. Grease the bowl with some oil and cover for an hour.
- Line two baking sheets with parchment paper and set them aside.
- Dust the working surface with some flour and turn over the dough.
- Divide the dough into 12 equal parts and light round them. Set them aside and cover them with a plastic sheet or cloth. Allow the dough pieces to rest for 10 minutes.
- Flour the top of the roll and flatten using your hands or rolling pin to about 3 1/2 inches in diameter and place onto the lined baking sheet spacing each about 4 inches apart.
- Cover with plastic or cloth and allow to proof at room temperature for about 60 minutes.
- In the meanwhile, preheat your oven to 210°C (410°F).
- Once the Scottish morning rolls are fully proofed, brush the top with milk and dust with some flour.
- Bake for 14-16 minutes or until light golden brown.
- Serve warm and enjoy!
