Crispy Scottish Morning Rolls
Crispy Scottish Morning Rolls
Ingredients
- 600 g strong white bread flour
- 400 ml water
- 35 g lard, or vegetable shortening; if using butter, increase to 42g or use clarified butter/ghee
- 12 g salt
- 12 g sugar
- 7 g instant yeast
- as needed course rice flour, for rolling and dusting
Instructions
- 1
In a small bowl, combine the 7 grams of instant yeast and 1 teaspoon of the 12 grams of sugar with the 400 ml of water. Stir well and set aside to allow the yeast to activate.
⏱️ 5 min
- 2
In a large mixing bowl, combine the 600 grams of strong white bread flour, 12 grams of salt, and the remaining sugar (from the 12 grams total). Mix these dry ingredients thoroughly.
⏱️ 2 min
- 3
Add the 35 grams of lard (or chosen fat) to the flour mixture. Using your fingertips, rub the fat into the flour until the mixture resembles coarse breadcrumbs.
⏱️ 5 min
- 4
Transfer the breadcrumb mixture to the bowl of a stand mixer fitted with a dough hook.
⏱️ 1 min
- 5
While the stand mixer is running on a low speed, gradually add the yeasty water mixture to the dry ingredients.
⏱️ 2 min
- 6
Increase the mixer speed and knead the dough for 10 minutes until it is smooth and elastic.
⏱️ 10 min
- 7
Lightly oil a Tupperware container or a large bowl. Place the kneaded dough into the oiled container, cover it, and leave it in a warm place to double in size. This typically takes 1-2 hours depending on room temperature.
⏱️ 120 min
- 8
Once doubled, place the covered dough in the refrigerator overnight (for at least 8 hours).
⏱️ 480 min
- 9
The next morning, remove the dough from the fridge and turn it out onto a lightly floured worktop.
⏱️ 1 min
- 10
With floured hands, gently fold the dough over itself a few times. Weigh the dough, then divide it into 9 equal portions. You can also divide by eye if preferred, ensuring each piece is roughly the same size. Avoid using too much flour at this stage, as a slightly tacky dough helps with shaping.
⏱️ 5 min
- 11
Take one portion of dough. Fold the corners into the center, then flip it over. Using your hand, roll it into a smooth ball shape.
⏱️ 5 min
- 12
Roll each shaped dough ball thoroughly in course rice flour, ensuring it is well coated.
⏱️ 3 min
- 13
Lightly oil a 23 x 30 x 5 cm baking tray and dust it generously with course rice flour.
⏱️ 2 min
- 14
Arrange the prepared dough balls in the baking tray in a 3x3 grid, ensuring they are evenly spaced.
⏱️ 1 min
- 15
Cover the tray with the rolls and let them proof in a warm place until they have doubled in size and are touching each other. This can take 1-2 hours.
⏱️ 120 min
- 16
Preheat your oven to 220°C (425°F). If desired, lightly spritz the tops of the rolls with water before baking for an extra crispy crust.
⏱️ 15 min•🌡️ 220
- 17
Bake the rolls in the preheated oven for approximately 15 minutes, or until their tops are golden brown and crispy.
⏱️ 15 min•🌡️ 220
Kitchen Tools
Nutrition Facts (per serving)
Crispy Scottish Morning Rolls
- 600 g strong white bread flour
- 400 ml water
- 35 g lard, or vegetable shortening; if using butter, increase to 42g or use clarified butter/ghee
- 12 g salt
- 12 g sugar
- 7 g instant yeast
- as needed course rice flour, for rolling and dusting
Instructions
- 1
In a small bowl, combine the 7 grams of instant yeast and 1 teaspoon of the 12 grams of sugar with the 400 ml of water. Stir well and set aside to allow the yeast to activate.
⏱️ 5 min - 2
In a large mixing bowl, combine the 600 grams of strong white bread flour, 12 grams of salt, and the remaining sugar (from the 12 grams total). Mix these dry ingredients thoroughly.
⏱️ 2 min - 3
Add the 35 grams of lard (or chosen fat) to the flour mixture. Using your fingertips, rub the fat into the flour until the mixture resembles coarse breadcrumbs.
⏱️ 5 min - 4
Transfer the breadcrumb mixture to the bowl of a stand mixer fitted with a dough hook.
⏱️ 1 min - 5
While the stand mixer is running on a low speed, gradually add the yeasty water mixture to the dry ingredients.
⏱️ 2 min - 6
Increase the mixer speed and knead the dough for 10 minutes until it is smooth and elastic.
⏱️ 10 min - 7
Lightly oil a Tupperware container or a large bowl. Place the kneaded dough into the oiled container, cover it, and leave it in a warm place to double in size. This typically takes 1-2 hours depending on room temperature.
⏱️ 120 min - 8
Once doubled, place the covered dough in the refrigerator overnight (for at least 8 hours).
⏱️ 480 min - 9
The next morning, remove the dough from the fridge and turn it out onto a lightly floured worktop.
⏱️ 1 min - 10
With floured hands, gently fold the dough over itself a few times. Weigh the dough, then divide it into 9 equal portions. You can also divide by eye if preferred, ensuring each piece is roughly the same size. Avoid using too much flour at this stage, as a slightly tacky dough helps with shaping.
⏱️ 5 min - 11
Take one portion of dough. Fold the corners into the center, then flip it over. Using your hand, roll it into a smooth ball shape.
⏱️ 5 min - 12
Roll each shaped dough ball thoroughly in course rice flour, ensuring it is well coated.
⏱️ 3 min - 13
Lightly oil a 23 x 30 x 5 cm baking tray and dust it generously with course rice flour.
⏱️ 2 min - 14
Arrange the prepared dough balls in the baking tray in a 3x3 grid, ensuring they are evenly spaced.
⏱️ 1 min - 15
Cover the tray with the rolls and let them proof in a warm place until they have doubled in size and are touching each other. This can take 1-2 hours.
⏱️ 120 min - 16
Preheat your oven to 220°C (425°F). If desired, lightly spritz the tops of the rolls with water before baking for an extra crispy crust.
⏱️ 15 min•🌡️ 220 - 17
Bake the rolls in the preheated oven for approximately 15 minutes, or until their tops are golden brown and crispy.
⏱️ 15 min•🌡️ 220