Summary: There are a number of special regional rolls (such as the Aberdeen morning rolls or “Rowies”) but this a recipe
for plain white bread rolls. The finished rolls should be light and airy.
Ingredients Scottish Bread Rolls
- 500 g plain white flour
- 2 teaspoons salt
- 275 ml warm water
- 2 teaspoons dried yeast
- 2 teaspoons brown sugar
- 2 teaspoons vegetable oil
- Dissolve the yeast and sugar into about half the quantity of warm water in a jug and leave in a warm place with
a cloth over the top.
- The yeast will begin to froth in about ten minutes.
- The flour should be in a large bowl with
the salt added and mixed. The flour should preferably be slightly warm too.
- Pour the yeast mixture into the flour and knead, either by hand or with a mixer with a dough hook. Add more
water to make the texture so that it does not stick to your hands but is moist.
- Kneaded the bread strongly.
- Once it is well kneaded, form it
into a ball, cover the bowl with a cloth and leave in a warm place.
- When the mixture has risen to about double
its original size, knead it again until it has returned to its original volume.
- The dough can then be divided into 16 and formed into individual balls.
- Pull the dough from the top to the
bottom so that the top looks smooth.
- Place on lightly oiled oven trays, leaving space between each one, and
cover with a cloth.
- Leave the rolls to rise again in a warm place, for about 30 minutes.
- Finally, bake in a hot oven, 200C/400F/Gas Mark 6 for about 20 minutes, until brown on top – some people prefer their rolls “lightly
fired” while others prefer to bake them for longer and have a more burnt surface.
Notes go here.
Preparation time: 80 min Cooking time: 20 mins Total time: 100 min Yield: 16 servings
Diet type: Vegetarian
Meal type: appetiser
Culinary tradition: Scottish
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