Traditional Scottish Morning Rolls

Name: Traditional Scottish Morning Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 2 h 45 min
Yield: 12 rolls
Ingredients: 450 grams all-purpose flour; 9 grams salt; 13 grams fresh yeast; 200 grams water; 100 grams milk

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Prep Time
30 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 45 mins
Servings
12 rolls
Calories
90 kcal
Course
Breakfast, Bread
Cuisine
British, Scottish

Traditional Scottish Morning Rolls

Iris Warren

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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.

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Ingredients

Servings

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

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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!