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Scottish Morning Rolls




Source of Recipe


the web


Recipe Introduction


These rolls are best served warm, as soon as they are baked. In Scotland they are a firm favourite for breakfast with a fried egg and bacon.




List of Ingredients




Unbleached plain white flour - 450g (1 lb), plus extra for dusting
Salt - 2 tsp
Fresh yeast - 20g (¾ oz)
Lukewarm milk - 150 ml (5 fl oz)
Lukewarm water - 150 ml (5 fl oz)
Milk - 2 tbsp, for glazing



Recipe



Grease two baking sheets. Sift the flour and salt together into a large bowl and make a well in the centre. Mix the yeast with the milk, then mix in the water. Add to the centre of the flour and mix together to form a soft dough.

Knead the dough lightly in the bowl, then cover with lightly oiled clear film and leave to rise, in a warm place, for 1 hour, or until doubled in bulk. Turn the dough out on to a lightly floured surface and knock back.

Divide the dough into 10 equal pieces. Knead lightly and, using a rolling pin, shape each piece to a flat oval 10 x 7.5 cm (4 x 3 inches) or in a flat round 9 cm (3½ inches) in diameter.

Transfer to the prepared baking sheets, spaced well apart, and cover with oiled clear film. Leave to rise, in a warm place, for about 30 minutes.

Meanwhile, preheat the oven to 200 °C / 400 °F / Gas 6. Press each roll in the centre with your three middle fingers to equalise the air bubbles and to help prevent blistering. Brush with milk and dust with flour. Bake for 15-20 minutes or until lightly browned. Dust with more flour and cool slightly on a wire rack. Serve warm.

Makes 10.