Making Scotch Morning Rolls

Scotch morning rolls are a traditional Scottish bread, known for their soft interior, slightly crispy exterior, and light, airy texture. These rolls are perfect for breakfast or as a side with soup or sandwiches. This recipe will guide you through making six classic white Scotch morning rolls.

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Digital kitchen scale (optional, for precise measurements)
• Whisk
• Dough scraper or spatula
• Stand mixer with dough hook attachment (optional)
• Clean kitchen towel or plastic wrap
• Baking tray
• Parchment paper
• Sifter or fine-mesh sieve (for dusting with flour)
• Wire cooling rack

Preparation and Baking Times

• Preparation Time: 20 minutes
• First Rise: 1 hour
• Shaping: 10 minutes
• Second Rise: 30-40 minutes
• Baking Time: 12-15 minutes
• Cooling Time: 20 minutes
• Total Time: About 2.5 hours

Ingredients

For the Dough

• 300g strong white bread flour (about 2 1/4 cups)
• 7g instant yeast (about 2 1/4 teaspoons)
• 6g sugar (about 1 teaspoon)
• 5g salt (about 1 teaspoon)
• 200ml warm water (about 3/4 cup + 2 tablespoons, at 38°C/100°F)
• 15g unsalted butter, softened (about 1 tablespoon)
• 1 tablespoon vegetable oil or olive oil (for greasing)

For Dusting

• Extra flour for dusting (about 2 tablespoons)

Nutritional Information (Per Roll)

• Calories: Approximately 180 kcal
• Protein: 6g
• Carbohydrates: 32g
• Fat: 3g
• Fiber: 1g
• Sodium: 200mg

Step-by-Step Instructions

1. Preparing the Dough

1. Mix the dry ingredients:
   • In a large mixing bowl or the bowl of a stand mixer, whisk together the strong white bread flour, instant yeast, sugar, and salt until well combined.
2. Add the wet ingredients:
   • Gradually add the warm water to the dry ingredients while mixing with a dough scraper, spatula, or the dough hook attachment on a stand mixer.
   • Add the softened butter and continue mixing until the dough comes together into a slightly sticky but smooth ball.
3. Knead the dough:
   • If using a stand mixer, knead the dough on medium speed with the dough hook attachment for about 8 minutes. If kneading by hand, transfer the dough to a lightly floured surface and knead for 10-12 minutes until smooth and elastic. The dough should be soft and slightly tacky, but not sticky.
4. First rise:
   • Shape the kneaded dough into a ball and place it in a lightly greased bowl.
   • Cover the bowl with a clean kitchen towel or plastic wrap.
   • Allow the dough to rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.

2. Shaping the Rolls

1. Divide the dough:
   • Once the dough has risen, punch it down gently to release any trapped air.
   • Turn the dough out onto a lightly floured surface and divide it into six equal portions. Each portion should weigh approximately 85-90g for evenly sized rolls.
2. Shape the rolls:
   • Shape each portion into a ball by pulling the edges of the dough to the center and pinching them together. Roll the dough balls gently under your hand to smooth them out.
   • Flatten each ball slightly to form a disk shape.
3. Final proofing:
   • Place the shaped rolls on a baking tray lined with parchment paper, leaving some space between each roll.
   • Cover the rolls loosely with a clean kitchen towel or plastic wrap and let them rise for 30-40 minutes, or until they have puffed up and nearly doubled in size.

3. Baking the Rolls

1. Preheat the oven:
   • While the rolls are proofing, preheat your oven to 220°C (430°F) or 200°C (392°F) for fan-assisted ovens.
2. Dust the rolls:
   • Just before baking, lightly dust the tops of the rolls with flour using a sifter or fine-mesh sieve. This gives them the classic Scotch roll appearance.
3. Bake the rolls:
   • Place the baking tray in the preheated oven and bake the rolls for 12-15 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
   • Be careful not to overbake, as Scotch rolls should have a slightly soft interior.
4. Cool the rolls:
   • Once baked, remove the rolls from the oven and transfer them to a wire cooling rack.
   • Allow the rolls to cool for at least 20 minutes before serving.

Additional Tips and Variations

• Storing: Scotch morning rolls can be stored in an airtight container at room temperature for up to 2 days. For longer storage, they can be frozen and then reheated in the oven.
• Crispier Crust: For a crisper crust, you can bake the rolls at a slightly higher temperature for the first few minutes and then lower the temperature to finish baking.
• Whole Wheat Variation: Substitute 50g of the white bread flour with whole wheat flour for a more rustic roll. You may need to add a bit more water as whole wheat flour absorbs more liquid.
• Seeded Rolls: Sprinkle seeds like poppy, sesame, or caraway seeds on top of the rolls after dusting with flour for added texture and flavour.

These white Scotch morning rolls are a delightful addition to any breakfast or meal. With their soft, fluffy interior and slightly crispy crust, they are versatile enough to accompany various dishes or stand alone as a simple snack. The preparation and baking process is straightforward, allowing you to enjoy the warmth and aroma of freshly baked rolls in your home. Whether served with butter, jam, or a hearty filling, these rolls are sure to become a favorite.