Crispy Scottish Morning Rolls
Serves 9
Directions
- 1Add the yeast and 1 tsp of the sugar to the water and stir, set aside while you prepare the rest.
- 2Add the flour, salt and remaining sugar to a bowl, mix, then add the lard and rub in with your fingertips until like breadcrumbs.
- 3Add all to the bowl of a stand mixer with the dough hook and while running add the yeasty water.
- 4Knead for 10 minutes.
- 5Place into an oiled Tupperware or bowl, cover and leave to double in size.
- 6Place in the fridge overnight.
- 7Next morning, remove dough onto a floured work top, and with floured hands fold over, weigh, and divide into 9 portions.
- 8Taking each piece, fold the corners into the centre, turn over and roll to a ball with your hand, then roll it all over in coarse rice flour.
- 9Oil your baking tray and dust it well with the coarse rice flour, then lay your rolls into it, 3 x 3 evenly spaced out.
- 10Cover and leave to double in size, until they are touching each other.
- 11Spritz water over the rolls.
- 12Bake in a preheated oven at 220C for 15 minutes or so till the tops are golden and crispy.
Ingredients
- 600 g strong white bread flour
- 400 ml water
- 35 g lard
- 12 g salt
- 12 g sugar
- 7 g instant yeast
- coarse rice flour (optional)
