Scottish Morning Rolls
This easy Scottish morning rolls recipe will help you make the best Morning rolls in a simple and easy, No Knead" method.
Ingredients
- 715 g Flour or 5 1/2 cups (loosely packed)
- 465 ml Warm Water or 2 cups-1 tbsp( ideally around 95 F)
- 6 g Yeast or 2 tsp
- 14 g Salt or 2 tsp
- 25 g Sugar or 2 tbsp
- 42.6 g Melted Butter or 3 tbsp (can use vegetable oil or lard instead)
Instructions
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 homogenous dough(evenly hydrated with no dry patches)
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.
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.
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 4 inches in diameter.
- 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” morning rolls look.
- To prevent any chance of sticking ,dust the surface with some gluten free flour like rice flour or with some semolina.
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.
Bake the Scottish Morning 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.
- 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.
- Enjoy these Oven Fresh Scottish Morning Rolls with some ham ,bacon or with square sausage!