These rolls are crisp to touch but soft in the center, and are a very popular breakfast item in Scotland.
Although originally (still) found in local grocery shops, most supermarket chains now produce cheaper versions, but they don’t have the same great flavor and crispiness.
In Glasgow (Scotland) these are popular with a variety of fillings, one of my favorites is Lorne sausage which is a square Scottish sausage.
- 500g (2 and 1/2 cups) Canadian strong bread flour (or a high gluten flour at least 14%)
- 30g (3 tablespoons) lard or vegetable shortening (I use lard as it gives a better flavor)
- 10g (2 and 1/4 tablespoons) sugar
- 10g (5 teaspoons) salt
- 5g (2 teaspoon) fast action yeast
- 400ml (1 and 3/4 cups) cold water
For the coating, this is an important step to get the correct texture
- 50g plain flour (all purpose)
- 50g rice flour/cones
Now Let’s Cook
In a large bowl mix the flour and lard together, stir in the sugar, salt and yeast.
Pour in the water and mix well until the flour and water are fully incorporated. This is a wet dough but as we’re using a high gluten flour, it can take the water without it being sloppy.
Pour the dough onto a lightly floured surface, flour your hand and knead for 1 minute, just enough for the dough to become smooth. As these rolls have a long ferment, you don’t have to knead the dough for long.
Place the dough back in the bowl, cover loosely with cling film (saran wrap), and place in the refrigerator for 14 – 20 hours.
The next morning combine the rice flour/cones and the plain flour (all purpose).
Take a large sheet pan and dust it liberally with the flour mixture, this will give a nice coating to the bottom of the rolls, and prevent the dough from sticking to the pan. Make sure to keep enough mixture to coat the rolls.
Place the dough on to a surface dusted with the flour mixture, divide the dough into 8 pieces (a board scraper works well), don’t worry if they are a bit sticky or messy looking, you aren’t looking for perfectly round rolls.
Dust your fingers in the coating. Take one piece of dough at a time, and dip it in the flour mixture, then place it on the baking sheet. You want the rolls to be near each other but not touching, as they will expand.
Leave the rolls to stand for 1 to 2 hours depending on your room temperature, until they have doubled in size (see pre-baked picture below).
Bake at 480F/250C for 15 to 20 minutes, the tops should look dark.
Add your favorite filling and serve. These are also delicious with soup and cold fillings such as cheese, sliced meats, or other hot fillings like bacon and egg.
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