Scottish Morning Rolls (Bakery Style)
You'll be set for a proper weekend breakfast and more with this Scottish morning rolls recipe. Crispy, light and fluffy rolls, perfect with your favourite fillings or dunked in home made lentil soup.
Servings 6 Rolls
Equipment
- 1 Oven
Ingredients
- 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
- rice flour to dust, about 1 teaspoon per roll
Instructions
- In the bowl of a breadmaker or food mixer, add 355 grams very strong bread flour, 1 teaspoon fast-action bread yeast, 20 gram vegetable baking block, 1 teaspoon sea salt, 1 teaspoon caster sugar and 230 ml water. For a breadmaker, use knead setting for 15 minutes. In a food mixer, combine ingredients on a low speed for 2 minutes, increase speed to medium and continue mixing for another 8 minutes. Alternatively, knead dough by hand, combining flour baking block first before adding the remaining ingredients and kneading for 10 minutes.
- Stretch dough once or twice until smooth. Form a ball, place dough into a non stick bowl and cover with a clean, slightly damp tea towel. Set aside for 30 minutes. Stretch dough once more, return to bowl, cover and set aside for another 30 minutes.Cover bowl with clingfilm and set aside in fridge overnight.
- The next day, remove the dough from the fridge. Line a 33x23cm baking tin with grease proof paper.Divide dough into 6 equal pieces. Form each piece of dough into a ball, then flatten slightly to create a bigger surface area. Arrange dough pieces evenly on the baking tray in a 3 x 2 formation. Cover again with clingfilm and set aside for 3 hours until dough has puffed up and risen considerably.
- Preheat oven to 220c. Remove clingfilm and generously dust prepared rolls with rice flour. When oven is hot, slide tray into oven and bake rolls for 20-25 minutes, or until golden brown on top.
- Transfer baked morning rolls to a wire rack and set aside to cool completely. Slice and serve.
Notes
I baked these rolls in this Chicago Metallic Baking Tin.
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.