Scottish Morning Rolls

By DrChef

Best served warm, as soon as they are baked. In Scotland they are a popular favorite for breakfast with a fried egg and English/Canadian bacon.

Ingredients

• 4 C unbleached plain white flour, plus extra for dusting
• 2 t salt
• 3/4 oz fresh yeast
• 2/3 C lukewarm milk
• 2/3 C lukewarm water
• 2 T milk, for glazing

Details

Servings 10

Preparation

Step 1

1. Grease 2 baking sheets. Sift flour and salt together into large bowl and make well in center. Mix yeast with milk, then mix in water. Add to center of flour and combine to make soft dough.
2. Knead lightly in bowl, cover with lightly oiled plastic wrap and let rise, in a warm place, for about 1 hour or until doubled in bulk. Turn dough out onto lightly floured surface and punch down.
3. Dived dough into 10 equal pieces. Knead lightly and shape into flat rounds (3 1/2") with rolling pin.
4. Transfer to prepared baking sheets, spaces well apart, cover with oiled plastic wrap. Let rise, in warm place, about 30 minutes.
5. Meanwhile, preheat oven to 400 F. Press each roll in center with three middle fingers to equalize air bubbles and prevent blistering. Brush with milk and dust with flour. Bake for 15-20 minutes until lightly browned. Dust with more flour and cool briefly on wire rack. Serve warm.