Scottish Morning Rolls
February 16, 2022
Categories: Breads, British, Oven Bake No Eggs, Vegetarian, Flour, Kosher Dairy, more
"What could be more homey and inviting to the tummy. Slathered with butter, jam or jelly while hot is heavenly or do as the Scottish do and fill it with bacon. It will be blissful. Note that rising time has not been included in the prep. time. Source: My Favorite Pastime"
- Serving Size: 1 (170.6 g)
- Calories 369.1
- Total Fat - 2.3 g
- Saturated Fat - 0.9 g
- Cholesterol - 4.3 mg
- Sodium - 937.1 mg
- Total Carbohydrate - 73 g
- Dietary Fiber - 3 g
- Sugars - 2.3 g
- Protein - 12.3 g
- Calcium - 64.6 mg
- Iron - 1.4 mg
- Vitamin C - 0 mg
- Thiamin - 1.7 mg
Step by Step Method
Preheat the oven to 400ºF (200ºC). Line a large baking tray with parchment paper and sprinkle lightly with cornmeal.
Sift the flour, yeast and salt into a large bowl and make a well in the center. 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 and the level of humidity in your home). 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 3 1/2 - 4 inches. (the dough weighs 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 (away from drafty areas), 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. Serve warm.
*Chef's Note: If using cup measures: suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. The chef uses a 240 ml American cup.
*Another Chef's Note: Please note that oven temperatures and time are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the rolls for 16 minutes at 400°F (200°C). You may need to adjust baking time depending on your oven.*
No special items needed.