This Scottish morning rolls recipe produces rolls that are crisp and light with a deliciously chewy texture.
Scottish morning rolls are a weekend breakfast staple, often filled with bacon, Square Sausage or Potato Scone. There’s some variety across the country where these rolls are concerned, and many people have a preferred option – soft and floury, crispy, or well fired.
Ingredients For Scottish Morning Rolls
- Flour: Very strong bread flour (sometimes labelled as ‘Canadian bread flour’) – high in protein, this flour gives the finished rolls a deliciously light and chewy texture.
- Other Ingredients: Fast-Action Dried Yeast, Vegetable Baking Block, Salt, Sugar, Water, Rice Flour
How To Make Scottish Morning Rolls
Step 1: Dough
In the bowl of a breadmaker or food mixer, add the very strong bread flour, yeast, baking block, sea salt, caster sugar and water. For a breadmaker, use the knead setting for 15 minutes. In a food mixer, combine the ingredients on a low speed for 2 minutes, increase the speed to medium and continue mixing for another 8 minutes. Alternatively, knead the dough by hand, combining the flour and baking block first before adding the remaining ingredients and kneading for 10 minutes.
Step 2: Rest
Stretch the dough once or twice until smooth. Form a ball, place the dough into a non stick bowl and cover with a clean, slightly damp tea towel. Set aside for 30 minutes. Stretch the dough once more, return to the bowl, cover and set aside for another 30 minutes. Cover the bowl with clingfilm and set aside in the fridge overnight.
Step 3: Rise
The next day, remove the dough from the fridge. Line a 33x23cm baking tin with grease proof paper. Divide the dough into 6 equal pieces. Form each piece of dough into a ball, then flatten slightly to create a bigger surface area. Arrange the dough pieces evenly on the baking tray in a 3 x 2 formation. Cover again with clingfilm and set aside for 3 hours until the dough has puffed up and risen considerably.
Step 4: Bake
Preheat the oven to 220c. Remove the clingfilm and dust the dough generously with rice flour. When the oven is hot, slide the tray into the oven and bake for 20-25 minutes, or until the rolls are golden brown on top. If you have a pizza stone, you can slide the rolls out of the tin and onto the stone for the final 2-3 minutes of the baking time for extra colour on the bottom of the rolls.
Step 5: Serve
Transfer the baked morning rolls to a wire rack and set aside to cool completely. Slice and serve with plenty of butter or margarine, square sausage, potato scones or whatever you like!
Scottish Morning Rolls Recipe Tips
Well Fired: As well as soft and floury or crispy rolls, the ‘well fired roll’ is another popular variation. With a name that is no understatement, these rolls are cooked until black on top, with a distinctly charred flavour to match. You can increase the oven temperature, or leave the rolls in the oven for a few minutes longer to achieve a well fired top on the rolls.
Vegetable Baking Block: You can find vegetable baking block in most supermarkets and it keeps these rolls vegan friendly. But, you could use lard or butter instead, with slightly different (but delicious) results.
I hope you’ll try this Scottish morning rolls recipe. If you do, let me know in the comments how it went!
- 355 grams very strong bread flour (Canadian bread flour)
- 1 teaspoon fast-action bread yeast
- 20 gram vegetable baking block
- 1 teaspoon sea salt
- 1 teaspoon caster sugar
- 230 ml water
- 2 teaspoons rice flour
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In the bowl of a breadmaker or food mixer, add the very strong bread flour, yeast, baking block, sea salt, caster sugar and water. For a breadmaker, use the knead setting for 15 minutes. In a food mixer, combine the ingredients on a low speed for 2 minutes, increase the speed to medium and continue mixing for another 8 minutes. Alternatively, knead the dough by hand, combining the flour and baking block first before adding the remaining ingredients and kneading for 10 minutes.
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Stretch the dough once or twice until smooth. Form a ball, place the dough into a non stick bowl and cover with a clean, slightly damp tea towel. Set aside for 30 minutes.
Stretch the dough once more, return to the bowl, cover and set aside for another 30 minutes.
Cover the bowl with clingfilm and set aside in the fridge overnight.
-
The next day, remove the dough from the fridge. Line a 33x23cm baking tin with grease proof paper.
Divide the dough into 6 equal pieces. Form each piece of dough into a ball, then flatten slightly to create a bigger surface area. Arrange the dough pieces evenly on the baking tray in a 3 x 2 formation. Cover again with clingfilm and set aside for 3 hours until the dough has puffed up and risen considerably.
-
Preheat the oven to 220c. Remove the clingfilm and dust the dough generously with rice flour. When the oven is hot, slide the tray into the oven and bake for 20-25 minutes, or until the rolls are golden brown on top. If you have a pizza stone, you can slide the rolls out of the tin and onto the stone for the final 2-3 minutes of the baking time for extra colour on the bottom of the rolls.
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Transfer the baked morning rolls to a wire rack and set aside to cool completely. Slice and serve.
I baked these rolls in this Chicago Metallic Baking Tin.
Do you like this Scottish morning rolls recipe? If so, buying a copy of my book might appeal to you! In The American Diner Secret you can find a host of cafe and diner style recipes that you can make at home. You’ll learn how to make dinner rolls, multigrain waffles, pecan pie and more! You can buy The American Diner Secret in paperback or kindle form here.
These look great, but what’s a veg baking block Kenny?
It’s essentially a plant based alternative to butter or animal fat, you can find it in the chilled aisle in supermarkets beside the butter, or in the vegan section. You could use butter, margarine or lard too for slightly different but also good results!