Scottish Morning Rolls

My Favourite Rolls

Scottish Morning Rolls myfavouritepastime.com_3168We are finally starting to have fall weather, rainy and colder but still pleasant. Last weekend I made some Scottish rolls for breakfast. They were so good I’m probably going to be making them every weekend. We whipped some fresh cream, and opened a jar or homemade jam and served the rolls warm. It was pure bliss.

Scottish Morning Rolls myfavouritepastime.com_3170The rolls are so easy to make. The dough should be very soft, almost sticky. Knead it, lightly, on a lightly floured surface, about 4 minutes, then leave in a warm place until doubled in size. Knock back and divide into ten equal pieces, roll each into a circle about 4” and leave to double in size. Just before you pop them into the oven, press each roll lightly with the three middle fingers to spread the air bubbles and prevent blistering. Make sure you do this otherwise the rolls will be blistered all over the surface. Serve them warm with whatever fillings you desire. I had mine with lots of whipped cream and some honey. My kids slathered lots of homemade jam. I wish you the best of times! P/S My friend from Thistles and Kiwis says the true Scottish way of serving these rolls is to fill them with bacon. I can’t wait to try them with bacon, next time I bake them!

  • Ingredients
  • 450g (1Ib; 15oz) all-purpose flour (3½ American cups; 3 cups Australian)
  • 1½ teaspoons Fleishmann’s instant yeast
  • 1½-2 teaspoons salt or to taste
  • 160ml ( cup) warm milk
  • 160ml ( cup) warm water
  • 2 tablespoons milk extra, to brush the rolls
  • 1 tablespoon flour extra, to dust the rolls

Scottish Morning Rolls myfavouritepastime.com_4857Please always remember to assemble all ingredients before you start. Line a large baking tray with parchment paper and sprinkle lightly with cornflour.

Scottish Morning Rolls myfavouritepastime.com_4858Sift the flour, yeast and salt into a large bowl and make a well in the centre.

Scottish Morning Rolls myfavouritepastime.com_4861Mix the milk with the water and pour into the well. Mix into a soft, almost sticky dough. (You may need to add 1-2 more tablespoons liquid depending on the flour you use).

Scottish Morning Rolls myfavouritepastime.com_4864Lightly knead the dough on a lightly floured surface for about 4 minutes.

Scottish Morning Rolls myfavouritepastime.com_4870Place the dough in a lightly oiled bowl, cover with a lightly oiled cling film (clear plastic) and leave in a warm place for about 1 hour or until doubled.

Scottish Morning Rolls myfavouritepastime.com_4873Knock back the dough on a lightly floured surface and divide into 10 equal pieces, knead lightly and roll into a flat round about 3½-4 inches. (the dough weighs about 798g)

Scottish Morning Rolls myfavouritepastime.com_4876Place on the prepared baking tray, spaced well apart, and cover with oiled clear film or transparent plastic. Leave to rise in a warm place, for about 30-40 minutes.Meanwhile preheat the oven to 400°F (200°C). Just before baking, press each roll lightly with the three middle fingers to equalize air bubbles and to prevent blistering then brush with milk and dust lightly with flour.

Scottish Morning Rolls myfavouritepastime.com_3164Bake 15-20 minutes or until lightly browned. Remove from oven, dust with more flour and cool slightly on wire rack. Note: I baked the rolls for 16 minutes at 400°F (200°C).

Scottish Morning Rolls myfavouritepastime.com_3188Serve warm.

Scottish Morning Rolls

Preparation time: 30 minutes; Baking time: 15-20 minutes; Makes: 10 rolls

Ingredients

  • 450g (1Ib; 15oz) all-purpose flour (3½ American cups, 3 Australian cups)
  • 1½ teaspoons Fleishmann’s instant yeast
  • 1½-2 teaspoons salt or to taste
  • 160ml (⅔ cup) warm milk
  • 160ml (⅔ cup) warm water
  • 2 tablespoons milk extra, to brush the rolls
  • 1 tablespoon flour extra, to dust the rolls

Instructions

  1. Line a large baking tray with parchment paper and sprinkle lightly with cornflour. Sift the flour, yeast and salt into a large bowl and make a well in the centre. Mix the milk with the water and pour into the well. Mix into a soft, almost sticky dough. (You may need to add 1-2 more tablespoons liquid depending on the flour you use). Lightly knead the dough on a lightly floured surface for about 4 minutes.
  2. Place the dough in a lightly oiled bowl, cover with a lightly oiled cling film (clear plastic) and leave in a warm place for about 1 hour or until doubled. Knock back the dough on a lightly floured surface and divide into 10 equal pieces, knead lightly and roll into a flat round about 3½-4 inches. (the dough weighs 798g)
  3. Place on the prepared baking tray, spaced well apart, and cover with oiled clear film or transparent plastic. Leave to rise in a warm place, for about 30-40 minutes.
  4. Meanwhile preheat the oven to 400°F (200°C). Just before baking, press each roll lightly with the three middle fingers to equalize air bubbles and to prevent blistering, then brush with milk and dust lightly with flour. Bake 15-20 minutes or until lightly browned. Remove from oven, dust with more flour and cool slightly on wire rack. Serve warm.
  5. Note: I baked the rolls for 16 minutes at 400°F (200°C).
  6. If using cup measures: I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. American cup = 240ml and Australian cup = 250ml.

Updated: 1 February 2016

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81 thoughts on “Scottish Morning Rolls

    1. Oh well at a least we are back in business. Ha ha. It’s raining cats and dogs, here right now. Damn foggy evening. Have a lovely weekend!
      Liz

  1. Thank you so much, I just made your rolls and this is just like the rolls we had in Scotland. I have tried other recipes and this is the best. Sorry my question went through twice, was not sure first one went through.

    1. Hi Sharon,
      Thank you so much for the feedback. I’m so excited to hear, everything went on well for you. I’m really glad to hear this recipe is the best you’ve tried so far. I wish you all the best and once again, thanks for cooking from myfavouritepastime. Enjoy the rest of the week!
      Liz

    1. If using American cup, i.e 240ml then it’s 3½ cups
      Australian cup 150ml is 3 cups
      I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.
      I hope this helps. Happy baking and thanks for visiting my blog
      Liz

      1. I have been busy but healthy, Liz!
        I haven’t got the chance to do more cooking experiment due to the material scarcity, but I am listing down the recipes I’ll be trying once the eruption is over. 😀

        I hope you and your family are well.

        1. I wish you all the best, Hari. My family is good, nothing to complain about. Please keep safe from Sinabung. The volcanoes around you are so intriguing!
          Liz

    1. Oh yes the next time I tried them I slathered with butter and lots of crispy bacon. It was heavenly! thanks and do have a great weekend
      Liz

  2. These rolls look delicious. They remind me of the Filipino Pan de Sal or Pan de Coco we sometimes make. I’ll have to do a post on those so you can see how similar they are.

  3. Those rolls look so good! I can smell them. What a nice breakfast treat! I am going to make them for my weekend morning tea.

    1. Omg you’ve thoroughly cracked me up, to the hilt. They do look like some nice, puffy pillows and they taste awesome!!! Have a great week!
      Liz

  4. These look like great puffy buns. I think they are what we called in Scotland floury baps – you can get them in some bakeries under that name, but I’m all for making them myself. Thanks for the recipe.

  5. Question – do you think that I should use bread flour for these….? It was sooo much easier baking in Canada – where ‘all flours are created equal’ !!

    1. All the recipes I’ve seen just ask for all-purpose flour, so I guess it will be fine. I have never tried the US flour so I can’t really tell. Have a lovely day!
      Liz

  6. It is now breakfast time here and I’m thinking it would be such a treat to have something like that for breakfast! I shall be trying them – perhaps I will make them up and take out to my sons who does breakfast Sundays every now and then – he has this great outdoor oven and makes breakfast pizzas or scones etc. for us. Wouldn’t these be a hit! They sound really easy and fresh out of the oven….heaven! Thanks Liz! I’m leaving the blog (mine) for awhile to pursue another endeavor that requires a great deal of time and prep work. Hopefully I can get it up to speed again in the future! I shall be following yours and a few others though! Good recipe, hope you are having a lovely autumn!

    1. Hi Sandy
      Oh how sad. Are you leaving the centre too? One day I hope I shall have an outdoor oven too. I admire them but have never used one. The rolls were delightful. I’m sure you’d love them.
      Autumn is great. Today is rather cold but okay. The grass is nice and green. I have nothing to complain about. I just hope winter will not be severe like last year. It was an exhausting one. Have a wonderful day Sandy. Thanks for choosing to follow this blog. Best regards to your wonderful family!!
      Liz

      1. Oh no, not leaving the Centre, we are in the process of (hopefully) opening a Thrift store to help fund the place and it’s taking a lot of my time and energy! I may come back to the blog at a later time once we get this underway and operating. So much to do, I never realized!

        1. Oh I am so glad to hear you’re not leaving, phew! I wish you all the best with the opening of the Thrift store. I hope you’ll meet the goals of raising funds. Keep me posted of the progress. It’s so cold here. We are 4 deg C right now. Have a lovely Sunday!
          Liz

  7. OK – I’m too old to be adopted BUT I’d make a great au-pair!! I never head of these rolls – but I know I’m going to love them. As I love everything you make – so, I’m moving in ! ; o ) (And you know I’m gonna ‘pin’ these little guys – as I always do!!)

    1. Hi Cecile
      I was away most of yesterday evening but I saw your messages and you seemed to have solved the problem. I edited the recipe to give measurements in ounces and pounds as well. Did you make the bread? How did it go?
      These rolls are super special. I’d never made them before but I absolutely loved them. You should try them, one day. Have a lovely day!
      Liz

      1. I didn’t make the bread… my stupid Strep infection is continuing…I have an apt. Friday. I have soo many things I want to prepare – plus my house is MESS !! But this too will pass !

        1. just relax. Your health comes first. Once you’re are feeling relaxed, again, you can have a go. My house is a mess too. I need to clean the carpets before winter knocks my door. Wish you a speedy recovery. Best wishes!
          Liz

        2. I felt a bit rotten this a.m. but after … I felt Damn Good! When a person hasn’t been feeling well in a while – it’s so great to FEEL GOOD!! As always, you are such a good friend. And I certainly do consider you a good friend !! ; o ) Now I’m off to make that bread.. !!

        3. Glad to hear you felt GOOD. I hope you managed to make the bread. I haven’t made it in a while and now I think I’ll have a go over the weekend. Have a goodnight my friend!
          Liz

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