Scottish Morning Rolls
Serves 8
Directions
- 1Bloom the yeast, honey and water together for 10 minutes.
- 2Add the lard and butter together so the fats just start to melt.
- 3Pour the fats into the bowl of your stand mixer, along with the yeast water, flour and salt.
- 4Knead with a dough hook on medium for 10 minutes, until the dough is smooth and slightly tacky.
- 5Cover and let rise in a warm spot for 1.5 hours until doubled.
- 6Knock back, divide into 8 balls, and place into a deep parchment-lined baking dish.
- 7Cover and prove again for 1 hour until pillowy.
- 8Preheat oven to 220°C Fan.
- 9Dust the rolls generously with rice flour, then bake for 17-18 minutes until golden brown on top but still soft at the sides.
- 10Cool for 10–15 minutes, then tear apart and serve warm.
Ingredients
- 650 g strong white flour
- 420 ml warm water
- 7 g dried yeast
- 1 tbsp honey
- 20 g lard
- 20 g soft butter
- 8 g salt
- rice flour, to dust (optional)
Equipment
potstand mixerdough hookparchment-lined baking dish
