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Scottish Breakfast Rolls Recipe

Scottish White Breakfast Rolls Ingredients 750g Very Strong White Bread Flour 3 Tsp Fast Action / Easy Bake Yeast (10.5g) 1.5 Tsp Salt (13.5g) 1.5 Tsp Sugar (7.5g) 2Tbsp - 30ml Olive Oil 490ml Water or Nut Milk (39-45˚C) Makes 12 light a fluffy rolls Method Measure out 750g of flour and add 3 Tsp of yeast to it, followed by the 1.5 Tsp salt and 1.5 sugar. Mix well together using either a whisk or a fork. Add approximately 330ml of cold tap water to a measuring jug and then 160ml of boiled water. This ratio of 2:1 should bring your water into the sweet spot of between 39-45˚C. Measure the temp and adjust with extra hot or cold as necessary and bring the jug back to 490ml. You can either bring your dough together by hand or in a food mixer. First add the 2 Tbsp olive oil and knead it in, then knead in the water/milk. Knead for 12 mins until you have smooth and very slightly sticky dough. Once well kneaded, oil or flour a large bowl and place your dough inside. Cover and put in a warm place to rise for 1 hr 5 mins. Take your dough out and knock it back before splitting it into 12 equal parts using a dough knife. You will have 12 equal parts of around 105g depending on how well you measured your initial ingredients. Roll into 12 dough balls. Place 6 on a silicone baking mat, which itself is on a baking tray and repeat with the other 6. Cover them with flour sack cloths (much lighter than most tea towels) and let them rise for 1hr 10mins. Add a deep baking tray with 100-150ml of water to the bottom of your oven and then bring it up to 200˚C. If you have one, spray the top of your rolls with a light coating of water, then dust with a generous coating of flour using your hand to very gently stroke the flour over the surface. Then put them into the pre-heated oven for 20 mins. Be careful for a steam blast coming out the oven when you open it. After 20 mins bring the rolls out and place them on a wire rack to cool. They should sound hollow if you tap the underside. Whilst cooling again cover them with flour sacks cloths. For some reason that I don’t know the answer to, this helps with the crusty outside, but fluffy interior we are looking to achieve. I guess it helps keep the moisture in. When cooled store them in something like a bread bin. Keep a flour sack cloth over them, as this helps keep the fresher for longer. And thats how simple it is. Enjoy and stay safe.