Scottish morning rolls
Serves 6
Directions
- 1In a mixing bowl, combine the flour, yeast, and sugar. Mix them together.
- 2Add the salt to the other half of the bowl.
- 3Add the lard pieces to the flour mixture and crumble them in until well dispersed with no remaining chunks.
- 4Pour in the lukewarm water and mix until the dough roughly comes together.
- 5Using a stand mixer with a dough hook, mix the dough on low speed until it forms a smooth and elastic ball.
- 6Transfer the dough to an oiled bowl, cover, and let it rise until doubled in size.
- 7Dust a surface with rice flour, turn out the dough, and divide into 6 equal pieces. Shape each piece into a roll.
- 8Place the rolls close together on a tray, cover, and let them rise again until puffy.
- 9Dust the risen rolls with more rice flour.
- 10Bake in a preheated oven at 425°F.
Ingredients
- 650 g white bread flour
- 1 1/2 tsp salt
- 400 ml lukewarm water
- 1 1/2 tsp white sugar
- 7 g dried instant yeast
- 40 g lard, cold, chopped
- 1 tsp olive oil (optional)
- rice flour
Equipment
mixing bowlstand mixerdough hookcutting boarddough scrapertray
Tips
- You can use butter instead of lard, though lard often yields better results.
- Dusting with rice flour is important for the rolls.
- Bake longer if you want them properly well fired.
- The recipe makes 6 to 9 rolls depending on the desired size.
