Scottish Breakfast Rolls
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 g flour (type 405)
- some flour for dusting
- 2 teaspoons salt
- 20 g yeast, fresh
- 150 ml milk, lukewarm
- 150 ml water, lukewarm
- 30 ml milk for brushing
- Grease for the trays
Print Recipe
Pin Recipe Instructions
- Grease two baking sheets. Sift the flour and salt into a bowl and make a well in the middle. Stir the yeast with milk until smooth, pour into the well with the water and stir everything into a smooth dough. Carefully knead the dough in the bowl, cover with oiled cling film and let rise in a warm place for about 1 hour.
- Fall onto a lightly floured work surface and hit back. Divide the dough into 10 equal pieces. Knead each piece of dough briefly again and shape it into a round, flat bun (the bun should look like a flattened donut). Spread the rolls on the baking sheets with enough space between them and let them rise covered in a warm place for approx. 30 minutes.
- Preheat the oven to 200 ° C. Lightly press in the buns in the middle so that the crust doesn`t get blistered. Put in the hot oven and bake until golden brown. Brush with milk and dust with flour and let cool slightly on a wire rack. Serve warm.
- Makes 10 rolls.
- Very tasty e.g. very fresh with fried bacon and fried eggs.
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