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.

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The 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; 16oz) all-purpose flour (3½ American cups; 3 cups Australian)
  • 1½ teaspoons Fleishmann’s instant yeast or 2 teaspoons active dry 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

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Please always remember to assemble all ingredients before you start. Line a large baking tray with parchment paper and sprinkle lightly with cornflour.

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Sift the flour, yeast and salt into a large bowl and make a well in the centre.

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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).

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Lightly knead the dough on a lightly floured surface for about 4 minutes.

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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.

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Knock back the dough on a lightly floured surface and divide into 10 equal pieces, knead each piece lightly and roll or pat into a flat round about 3½-4 inches. (the dough weighs about 798g/1.76 pound)

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Place on the prepared baking sheet, 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.

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Bake 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).

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Serve warm.

Scottish Morning Rolls

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

Ingredients

  • 450g (1Ib; 16oz) all-purpose flour (3½ American cups, 3 Australian cups)
  • 1½ teaspoons Fleishmann’s instant yeast or 2 teaspoons active dry 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. Preheat the oven to 400ºF (200ºC) ten minutes before baking. Line a large baking tray with parchment paper and sprinkle lightly with cornmeal. 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.
  3. Knock back the dough on a lightly floured surface and divide into 10 equal pieces. Knead each piece lightly and roll or pat into a flat round about 3½-4 inches. (the dough weighs 798g/1.76 pound)
  4. Place on the prepared baking sheet, spaced well apart, and cover with oiled clear film or transparent plastic. Leave to rise in a warm place, for about 30-40 minutes.
  5. 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.
  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. I use a 240ml American cup.

Pont to Note:

  • Please note that oven temperatures and time are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the rolls for 16 minutes at 400°F (200°C). You may need to adjust baking time depending on your oven.
  • Last Updated: 23 April 2020

myfavouritepastime.com  

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

108 thoughts

  1. I so want to make them I also want to try putting american sausage gravy on them and an egg fried or poached

    1. Sorry Barry- yes you can make them and put the sausage gravy with friend egg. No problem at all. I hope you like them. Please give me a feedback! Thanks
      Liz

  2. Like the rest of the world, we’re locked down here in Victoria BC. What better time to have a comforting Scottish Morning Roll? I was up at 7:00 am and just had TWO topped with fried eggs…Wow… all that was missing was the Ayrshire bacon. Stay safe and enjoy.

    1. I am jealous. I am going to bake myself some soon. My local stores here do not have yeast. I have been searching for two weeks now. Before the lockdown started everyone went on a massive shopping spree. They are probably not baking any bread with it!! Stay safe!
      Liz

      1. Och aye! made the dough in bread-machine, it came out ok, I messed-up somehow, done everything you wrote, but my buns were doughy inside? could be, not enough water or milk? dough should be sticky-ish… so says my wife? Will get them 100% right somehow. Will tackle another batch in few days or so! Keep safe foulk be caring and soldier-on. Cheers to all. Jock McCool.

        1. If the dough was doughy after baking then probably you didn’t bake them long enough or you baked at a high temperature so they browned quickly on top but remained doughy inside. You have to adjust your oven accordingly. When I first baked them I used 400F now I have a new oven which I have to crank up to 425F. My old oven was so much better than this new one. I can hardly make a good pizza yet I used to make great pizzas in my old oven. Stay safe and keep me posted.
          Liz

  3. Gave them a try this morning and while not perfect I’m more than delighted with the end result, I’ve already eaten two. Practice makes perfect and I’ll definitely be making them again. Thank you for the recipe.

    1. Thank you so much for the feedback. I’m glad you liked them even though they are not perfect. I love this recipe too and it’s so easy to make. Enjoy the rest of the week!
      Liz

  4. Hello, I am having a very hard time trying to make anything that I try to bake rise. I’ve tried many recipes and many yeast rolls, but they just don’t rise. I live in Costa Rica, do you think the humidity is the reason why? If so, you wouldn’t happen to know a solution would ya? I love baking and I’m recently married (obviously trying to surprise my husband with my skills) and just now trying to learn how to bake with yeast. I really appreciate your time and help!

    1. First of all you have to make make sure the yeast is still fresh and not expired. If the yeast is expired it will never rise no matter what you do.

      What type of yeast are you using? If it’s active dry yeast then place a little lukewarm water in a cup and add a teaspoon of yeast and wait five to ten minutes. If the water starts to form bubbles then the yeast is fresh and you can proceed to bake with it following your recipe. If the water doesn’t form bubbles then the yeast is expired and you have to buy a fresh tin of yeast.

      Also don’t use hot water it will kill the yeast. The water should be lukewarm, like babies milk in a bottle before feeding.

      I hope that helps. Have a great weekend.
      Liz

      1. No sugar? Most Scottish rolls have sugar added to the dough? I will try your reci-pay! and see, been eating Scotch rolls all my life, in Scotland England and now in BC Canada, I want to make them myself. PS could I make the dough in my breadmaker? Cheers and thanks. Jock McCool

        1. I have never used a bread machine, but I don’t see why you shouldn’t. Please give me a feedback. Stay safe!!
          Liz

  5. Best instuctions, ever. I loved your photos and the accompqnying descriptions. Honestly? I usually skip all that babble, but yours is straight to the point. Excellent!

        1. Oh I didn’t even notice the spelling mistakes. Now you are making me look….enjoy the rest of the day!
          Liz

  6. Glad to hear that you ladies and gents are so enjoying our Scottish Rolls, even better when filled with crispy Ayrshire Middle Cut Bacon and if you are living dangerously a medium fried egg atop. xx Sylvia in Edinburgh.

  7. These look amazing. What temperature should the water and milk be. Can you prepare them in a Kitchenaid mixer, if so how long would you knead them for. Looking forward to making them this weekend.

    1. Hi Pat
      Instant yeast 120˚F-130˚F
      Active dry yeast 100˚–110˚F
      Yes you can prepare them in a stand mixer. Once the dough comes together knead about 4 minutes. If you have any other questions, please do not hesitate to ask. Happy Baking!!
      Liz

  8. Can they be made ahead of time and frozen? Any suggestions on what the best point in the process would be for freezing them and the best method for warming them up?

    Thank you;)

    1. Hi Megan
      I have never made and frozen them. Like all bread I believe they can be frozen but they won’t taste like the fresh ones.
      To warm them up you’d have to thaw them at room temperature first before warming. If you warm them for 15-20 seconds in the microwave you have to eat them immediately otherwise they’ll harden. You can also warm them in the oven at 350F (180C) for 15-20 minutes.
      However, I always make mine fresh and eat them within two days. I hope this helps. Have a great weekend, ahead!
      Liz

    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

  9. 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. Hi Liz, I’ve tried numerous recipes for Scottish Morning Rolls (or baps.) since coming to N. America. None came close to the original Scottish rolls. I’m old enough to remember the rolls delivered at 6 am daily to homes in Glasgow. I was a young waiter at the Salutation Hotel in Perth circa:1952 and would eat four filled with butter and Dundee Seville marmalade before breakfast service. ( I was thin then!) I’ve laid out all the ingredients for your recipe tonight and will start baking tomorrow morning. I’ve got my fingers crossed. I’m confident enough that I’ll trot over to the local supermarket for Ayrshire bacon while they proof.

        1. Hi there Alastair
          I am excited to hear you were going to try the recipe three days ago. What happened? please give me the feedback. I hope everything went on well for you. Have a great week! I used to be thin….sometime too. Not anymore!!! All the best!
          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

  10. 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.

    1. Hey Rosa!
      I am so glad I made you hungry. How else would I know I’m cooking tasty looking food. Thanks and have a great week!
      Liz

  11. 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

  12. 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.

  13. 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

  14. 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

  15. 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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