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Baking & Desserts · Recipe No. 241

Scottish Morning Rolls

Soft, fluffy Scottish morning rolls made with milk: crisp outside, tender inside, perfect with eggs and bacon, and easy to prep the night before.

2 min read

These soft little rolls are impossible to resist. Especially when they're still warm. They're more flavorful and more tender than regular rolls because they're made with milk. Apparently in Scotland they're a popular side for a breakfast of eggs and bacon. Is that true? I don't know. But I do know that they're delicious and go perfectly with eggs and bacon.

After baking, they're crisp on the outside and soft, tender and fluffy on the inside. You can make them the evening before, because they stay fresh, although they don't taste quite the same anymore. But you can also prepare the dough the evening before, shape the rolls, put them in a cool place (like the refrigerator), and in the morning just punch them down and bake.

Scottish Morning Rolls

Inspiration: "Four Ingredient Book" by J. Farrow. However, instead of 150 g of type 550 flour, I used whole grain spelt flour. Here is my version.

Instructions:

Sift the flour with the salt into a large bowl and make a well in the center. Crumble the yeast and mix it with the milk, then add 150 ml of lukewarm water. Pour it into the well in the flour and knead a soft dough. Knead it into a ball, cover the bowl with plastic wrap and set it in a warm place for 1 hour, or until doubled in size. Turn the dough out onto a floured surface and press it down firmly with your fist (you can punch it :)). Divide the dough into 10 equal pieces. Gently shape them, helping yourself with a rolling pin, into oval flatbreads about 10×7.5 cm or round ones 9 cm in diameter. Place them on a baking sheet lined with parchment paper, leaving fairly large gaps between them. Cover with oiled plastic wrap or a kitchen towel and set aside in a warm place for 30 minutes (or overnight in a cool place).

Meanwhile, preheat the oven to 200°C (400°F). Once the rolls have risen, press each one in the middle with your three middle fingers to let the air out (you'll hear the air escaping). Brush the rolls with lukewarm milk and dust with flour. Bake for 15-20 minutes, until lightly golden. Cool on a wire rack and serve while still warm.

Enjoy!

Additional info:

To speed up the rising, you can put the rolls into a slightly warmed oven (50°C (120°F) max).