Scottish Morning Rolls
Whether it's a bacon buttie or an egg buttie, these soft Scottish Morning Rolls are ideal for your brunch fry-up!
Makes: 10 rolls
  • 450 g (16 oz) bread flour (or plain flour)
  • 150 ml (5 fl oz) lukewarm milk
  • 150 ml (5 fl oz) lukewarm water
  • 2 tsp dried yeast
  • 2 tsp salt
For the glaze
  • Milk
  • Flour
  1. Mix the yeast with the milk and leave to stand for 10 minutes to allow the yeast to activate.
  2. Sieve the flour and salt into a bowl. Make a well in the centre and pour in the milk and the water. Mix well to a smooth dough.
  3. Knead the dough in the bowl for 3-4 minutes. Cover and put in a warm place to allow the dough to double in size.
  4. Turn the dough out onto a lightly-floured surface and knock it back. Divide the dough into 10 pieces. Knead each piece for 30 seconds in your hand and make into a smooth ball.
  5. Grease two baking trays. Roll each ball out to a circle of 9 cm (3½") and place the circles onto the baking trays leaving a good space between the circles.
  6. Cover with oiled cling film or place the trays inside a large plastic bag. Leave in a warm place for around 45 minutes to let the rolls puff up.
  7. Press the centre of each roll very gently to distribute any air bubbles, brush lightly with milk and dust lightly with flour.
  8. Bake at 175°C/350°F fan oven, 200°C/390°F normal oven for 12-15 Minutes until the rolls begin to turn golden.
  9. Place the cooked rolls on a wire rack to cool. Finish with another light dusting of flour.
These rolls are best served warm but they will freeze really well.

Dust the finished rolls very lightly with flour; too much flour can ruin the taste of the rolls!