Scottish Morning Rolls (2024)

My FavouriteRolls

We are finally starting to have fall weather, rainy and colder but still pleasant. Last weekend I made some Scottish rolls for breakfast. They were so good I’m probably going to be making them every weekend. We whipped some fresh cream, and opened a jar or homemade jam and served the rolls warm. It was pure bliss.

The rolls are so easy to make. The dough should be very soft, almost sticky. Knead it, lightly, on a lightly floured surface, about 4 minutes, then leave in a warm place until doubled in size. Knock back and divide into ten equal pieces, roll each into a circle about 4” and leave to double in size. Just before you pop them into the oven, press each roll lightly with the three middle fingers to spread the air bubbles and prevent blistering. Make sure you do this otherwise the rolls will be blistered all over the surface. Serve them warm with whatever fillings you desire. I had mine with lots of whipped cream and some honey. My kids slathered lots of homemade jam. I wish you the best of times! P/S My friend from Thistles and Kiwis says the true Scottish way of serving these rolls is to fill them with bacon. I can’t wait to try them with bacon, next time I bake them!

• Ingredients
• 450g (1Ib; 16oz) all-purpose flour (3½ American cups; 3 cups Australian)
• 1½ teaspoons Fleishmann’s instant yeast or 2 teaspoons active dry yeast
• 1½-2 teaspoons salt or to taste
• 160ml (⅔ cup) warm milk
• 160ml (⅔ cup) warm water
• 2 tablespoons milk extra, to brush the rolls
• 1 tablespoon flour extra, to dust the rolls

Please always remember to assemble all ingredients before you start.Line a large baking tray with parchment paper and sprinkle lightly with cornflour.

Sift the flour, yeast and salt into a large bowl and make a well in the centre.

Mix the milk with the water and pour into the well. Mix into a soft, almost sticky dough. (You may need to add 1-2 more tablespoons liquid depending on the flour you use).

Lightly knead the dough on a lightly floured surface for about 4 minutes.

Place the dough in a lightly oiled bowl, cover with a lightly oiled cling film (clear plastic) and leave in a warm place for about 1 hour or until doubled.

Knock back the dough on a lightly floured surface and divide into 10 equal pieces, knead each piece lightly and roll or pat into a flat round about 3½-4 inches. (the dough weighs about 798g/1.76 pound)

Place on the prepared baking sheet, spaced well apart, and cover with oiled clear film or transparent plastic. Leave to rise in a warm place, for about 30-40 minutes.Meanwhile preheat the oven to 400°F (200°C). Just before baking, press each roll lightly with the three middle fingers to equalize air bubbles and to prevent blistering then brush with milk and dust lightly with flour.

Bake 15-20 minutes or until lightly browned. Remove from oven, dust with more flour and cool slightly on wire rack. Note: I baked the rolls for 16 minutes at 400°F (200°C).

Serve warm.