Scottish morning rolls recipe - how to make traditional British baps and buns

Across Scotland and the rest of the UK this ubiquitous bread roll is a staple for an easy breakfast on the go. They're found in cafes and takeaways across the country and they are great when filled with bacon, sausage, fried eggs or even fish-shop style chips (fries).

Key features of this bun are it's rough surface and fast cooking time, which leaves a soft, light middle section. They're cooked in batches and torn away from the rest as needed.

Ingredients

500g Plain flour (10% protein)
20g White sugar (granulated or caster)
10g Table salt
7g instant yeast

200ml warm (almost hot) water
60g Unsalted butter (melted)
100 ml whole milk (cold)

Important note: the mixture of water and milk should be just slightly warm when combined.

Method
1. Combined dry ingredients (excluding the yeast)
2. Melt butter, but avoid getting it very hot
3. Combine cold milk and warm water
4. Add yeast to water/milk mixture and stir
5. Pour the yeast liquid into a well in your dry ingredients
6. Stir in a little of the flour to make a slurry in the middle of your bowl
7. Add the butter to this slurry and finish mixing the dough
8. Knead on clean surface until smooth and elastic (10 minutes approx.)
9. Rest in a clean bowl, covered with a damp cloth until doubled
10. Remove your risen dough and separate in to 6 even parts
11. Shape rolls and transfer to a deep, heavy baking tray only slightly larger than your buns, space them close so they merge during the final rise
12. Rise for 1 hour - 1.5 hours, until the rolls have doubled in size and touch eachother
13. Dust generously with semolina, and sprinkle a little flour over the top
14. Bake in an oven pre-heated to 230C for 15 minutes
15. Transfer to a wire rack to cool

#baking #breadmaking #traditionalrecipe #britishfood