Scotch Morning Rolls

Thumbnail of Scotch Morning Rolls recipe
Bread

Published

Mixing

10m

First rise

1h – 1h 30m

Divide and shape

10m

Second rise

45m – 1h

Bake

15m – 18m

Cool

15m

Serves

12

Soft, airy, and built for proper fillings. These Scotch morning rolls have a light, fluffy crumb with just enough chew, a thin lightly crisped crust, and that unmistakable bakery feel. Made with strong white flour and a touch of traditional lard, they’re perfect for bacon, sausage, or simply split warm with butter.

Ingredients

    • 500g strong white bread flour
    • 250ml Water
    • 50ml milk
    • 10g salt
    • 10g sugar
    • 7g yeast
    • 40g lard

Instructions

  • Mix (Stand Mixer)

    1. Add the flour, salt, sugar lard and yeast to the bowl of your stand mixer. Pour in the water/milk mixture and begin mixing on low speed with the dough hook until a rough dough forms (about 2–3 minutes).

  • Knead

    1. Increase to medium speed and knead for 6–8 minutes. Continue kneading until the dough is smooth, elastic, slightly tacky, not sticky, pulling cleanly away from the sides of the bowl. You should be able to stretch a small piece thin without it tearing immediately (windowpane test).

  • First Rise

    1. Form the dough into a ball and place it in a lightly oiled bowl. Cover and leave to rise at room temperature for 60–90 minutes, or until roughly doubled in size.

  • Divide & Shape

    1. Turn the dough out onto a lightly floured surface. Divide into 12 pieces (could do 8 - 10 if you want slightly bigger rolls). Shape each piece into a tight ball by cupping your hand over it and rolling gently against the work surface. Place onto a floured baking tray, leaving space between each roll. Lightly dust the tops with flour.

  • Second Rise

    1. Cover loosely and leave to prove for 45–60 minutes, until noticeably puffed, soft to the touch, slowly springing back when gently pressed.

  • Bake

    1. Preheat the oven to 220°C (200°C fan). Bake for 15–18 minutes, until light golden brown. For a slightly crisper crust, you can add a small tray of hot water to the bottom of the oven.

  • Cool

    1. Transfer to a wire rack and allow to cool for at least 15 minutes before slicing.

Notes

Kneading by Hand (If You Don’t Have a Mixer)

Mix the dough ingredients together with a wooden spoon until a rough dough forms.
Turn out onto a lightly floured work surface and knead for 10–12 minutes.

Once the dough has come together, begin adding the fats a little at a time, kneading well between each addition until fully incorporated.

The finished dough should feel soft, smooth, and elastic — not greasy and not sticky.