Scottish Morning Rolls

Serves 8
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Directions

  1. 1Bloom the yeast, honey, and water together.
  2. 2Bloom the yeast, honey, and water together.
  3. 3Bloom the yeast, honey, and water together.
  4. 4Add the lard and butter together so the fats just start to melt.
  5. 5Add the lard and butter together so the fats just start to melt.
  6. 6Add the lard and butter together so the fats just start to melt.
  7. 7Pour the melted fats into the bowl of your stand mixer, along with the yeast water, flour, and salt.
  8. 8Pour the melted fats into the bowl of your stand mixer, along with the yeast water, flour, and salt.
  9. 9Pour the melted fats into the bowl of your stand mixer, along with the yeast water, flour, and salt.
  10. 10Knead with a dough hook on medium for 10 minutes until the dough is smooth and slightly tacky.
  11. 11Knead with a dough hook on medium for 10 minutes until the dough is smooth and slightly tacky.
  12. 12Knead with a dough hook on medium for 10 minutes until the dough is smooth and slightly tacky.
  13. 13Cover the dough and let it rise in a warm spot for 1.5 hours until doubled.
  14. 14Cover the dough and let it rise in a warm spot for 1.5 hours until doubled.
  15. 15Cover the dough and let it rise in a warm spot for 1.5 hours until doubled.
  16. 16Knock back the dough.
  17. 17Knock back the dough.
  18. 18Knock back the dough.
  19. 19Divide the dough into 8 balls and place them into a deep parchment-lined baking dish.
  20. 20Divide the dough into 8 balls and place them into a deep parchment-lined baking dish.
  21. 21Divide the dough into 8 balls and place them into a deep parchment-lined baking dish.
  22. 22Cover and prove again for 1 hour until pillowy.
  23. 23Cover and prove again for 1 hour until pillowy.
  24. 24Cover and prove again for 1 hour until pillowy.
  25. 25Preheat the oven to 220°C Fan.
  26. 26Preheat the oven to 220°C Fan.
  27. 27Preheat the oven to 220°C Fan.
  28. 28Dust the rolls generously with rice flour.
  29. 29Dust the rolls generously with rice flour.
  30. 30Dust the rolls generously with rice flour.
  31. 31Bake for 17-18 minutes until golden brown on top but still soft at the sides.
  32. 32Bake for 17-18 minutes until golden brown on top but still soft at the sides.
  33. 33Bake for 17-18 minutes until golden brown on top but still soft at the sides.
  34. 34Cool for 10–15 minutes, then tear apart and serve warm.
  35. 35Cool for 10–15 minutes, then tear apart and serve warm.
  36. 36Cool for 10–15 minutes, then tear apart and serve warm.

Ingredients

  • 650 g Strong White Flour
  • 650 g Strong White Flour
  • 650 g Strong White Flour
  • 420 ml Warm Water
  • 420 ml Warm Water
  • 420 ml Warm Water
  • 7 g Dried Yeast
  • 7 g Dried Yeast
  • 7 g Dried Yeast
  • 1 Tbsp Honey
  • 1 Tbsp Honey
  • 1 Tbsp Honey
  • 20 g Lard
  • 20 g Lard
  • 20 g Lard
  • 20 g Soft Butter
  • 20 g Soft Butter
  • 20 g Soft Butter
  • 8 g Salt
  • 8 g Salt
  • 8 g Salt
  • Rice flour
  • Rice flour
  • Rice flour

Equipment

stand mixerdough hookdeep parchment-lined baking dishoven

Tips

  • The rolls are softer and lighter than the original recipe, but still have that wonderfully dense chew.
  • Serve warm with butter, jam, bacon, fried egg or square sausage.