Easy Scottish Morning Rolls Recipe

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Scottish Morning Rolls are delicious bread rolls that are chewy with an airy crumb ,that is popular in Scotland.

They are baked at a high baking temperature; and so it will take only less than 15 minutes to get them baked.This gives Scottish Morning Rolls, it’s signature deep brown crust and ultra soft and moist crumb.

Scottish Morning Rolls : Ingredients

• Flour : 715 g or 5 1/2 cups (loosely packed)
• Warm Water : 465 ml or 2 cups-1 tbsp( ideally around 95 F)
• Yeast : 6 g or 2 tsp
• Salt : 14 g or 2 tsp
• Sugar : 25 g or 2 tbsp
• Melted Butter or vegetable oil or lard :42.6 g or 3 tbsp

Why you will love this Easy Scottish Morning Rolls Recipe

• In this Easy Scottish Morning Rolls Recipe,You don’t need to knead the dough.
• You will need only six basic ingredients to make this morning rolls.
• Don’t need any special equipments to make this morning rolls.
• You can make them faster and oven fresh morning rolls are ready to enjoy in less than two and half hours!
• These Morning rolls have are super delicious with soft, airy and moist crumb.

How to make Scottish morning rolls

You can make Scottish Morning Rolls in 6 simple steps.

1. Prepare the dough

Into a bowl, add in the lukewarm water.The water should be not cold nor hot ,just slightly warm; ideally around 95 F.

Then add sugar, salt, yeast and stir to dissolve the ingredients in water.

Add in the melted butter.

Then the flour.

Combine everything together to form a shaggy mass of dough.

I used the rear end of a wooden spoon to combine them all together.Then used my hands to mix the dough.

In the beginning, the dough may seem dry but then it will all come together.

At the end, the dough will turn to be a sticky mass of dough.No problem, a sticky dough at this stage is a good sign.

You can also use a stand mixer to prepare the dough.

2. Proof the dough

Cover the bowl with cling film or with a damp cloth.

Let the dough proof for 45 minutes in a warm environment.

3.Divide the dough

After proofing the dough, degas the dough.

Pull the dough from sides of the bowl, stretch it and turn it into the center; until it forms a dough ball.

Transfer it to a clean work surface.

Dust the surface of dough with some flour so that it will not stick.

Now it will be easy to handle the dough.

Divide the dough into 9-12 equal pieces.

I divided them into 9 equal parts (each of them weighed around 139 g).

You can either eye ball it or can use a kitchen scale to divide it precisely.

We don’t need to stress over this step to divide them exactly, but remember, if our rolls are of similar size, they will get baked evenly in the oven and they look more beautiful.

4.Shape the Morning Rolls

Take each of the dough ball, degas and flatten the dough.

Pull the edges towards the center and shape into small round balls.

Finish all the dough portions.

Cover the dough balls so that they won’t get dry.

Let them sit on the counter for 6-8 minutes.

This resting time will give some time for the dough balls to relax and thus it will prevent its tendency to rebound back while we shape them finally.

After 8 minutes, take each dough ball, and flatten it with the help of hands or using a rolling pin.

It should be around 3.5 – 4 inches in diameter and .5 inch thick.

Place each of them on to the parchment lined baking sheet.

I arranged them closer, touching each other.

This will help them get that beautiful “pull apart” Scotch rolls look and feel.

To prevent any chance of sticking to the cling film,dust the surface with some gluten free flour like rice flour or with some semolina.

Dusting the top of this Scottish rolls with rice flour, will also help to protect them from over browning when baked.

5.Final Rising

Cover the dough balls with a plastic film and let them rise for around 60 minutes in a warm environment.

After 1 hour our rolls have risen well and they are ready to go into the oven.

If you want to skip double proofing, you might love this easy One rise quick dinner rolls recipe and One rise Soft and Fluffy Cinnamon Rolls Recipe.

You might also like this 30 minute Biscuits recipe that helps you make the best homemade biscuits with flaky layers in a very simple and easy method.

6.Bake the Scottish Morning Rolls/Scotch rolls

Bake the Scottish Morning Rolls in a 460 F or 240 C preheated oven for 12-14 minutes or until the top get deep golden brown in color.

These Scottish morning smells and tastes delicious.

Transfer the rolls on to a cooling rack, so that steam will not get entrapped underneath and the bottom will not get soggy.

Wait for around five minutes or until they are almost cool down.

Cover the rolls with a kitchen towel so that they will remain soft for longer.

You can fill them with ham, bacon,or homemade square sausage or they are simply delicious even with some plain butter.

How to store Scottish Morning rolls /Scotch rolls

Once the scotch rolls are completely cooled, place them in a plastic storage bag, or wrap in foil or in an airtight container and store at room temperature.

Properly stored, these morning rolls will last for about 3-4 days at normal room temperature.I like to spray the rolls with some water and warm them up in oven or toaster before serving.When they are warm they smell and taste just like they freshly baked.

In extremely warm, humid temperatures, the breakfast rolls should be frozen for longer-term storage.

For freezing: Place the buns in a heavy-duty freezer bag or wrap the buns tightly with aluminum foil or plastic freezer wrap and freeze.

Properly stored, they will maintain best quality for about 3 months.

How to reheat Scottish morning rolls

Thaw the morning rolls and then brush/spray some water on the rolls and place them into a 350 F preheated oven for 5 minutes.

The morning rolls will be soft and fresh and they smells too good.

Step by step Video :Scottish Morning Rolls