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JB
Soft Scottish Morning Rolls
Makes 18
Ingredients
800g strong bread flour
75g marge or butter
1tsp salt
1tsp yeast
1tsp sugar
400ml milk
100ml water
Method
Mix flour & salt, add marge/butter and crumb.
Mix milk & water, add sugar, warm, add yeast, wait until active.
When wet mix is frothy, add to dry mix and combine, mix to a dough, cover (with plate) and rest for 10 min.
Knead 8 – 10 times round the bowl, cover (with plate) and rest for 10 min, repeat 4 times.
Cover with tea towel (red for rolls, not to be mixed with blue for bread*) and wait until doubled in size.
Knock back and weigh dough, divide by 18 (should be 77g -78g).
Divide dough, form and place on 2 baking sheets, cover and leave to rise.
When risen, heat oven to 195c.
Bake for 10/11 mins, rotate after 5 (oven dependant)
Remove to a wire rack to cool.
*Different mix, blue for buns can be used in an emergency.