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Scottish Morning Buns are enjoyed for breakfast as well as snacks and also used as a sandwich bun and filled with meat to eggs to vegetables.

For the third day of Morning Dishes, I have delicious bread roll from Scotland. After the Morning Glory Muffins and Morning Banana Crumb bread, it has been too much sweet overload. So I wanted to make something that is both delicious as well as simple.

A bread roll would be perfect, right. But when I saw the recipe for morning buns, I just wanted to run. Yes, the morning bread of America is a cross between croissant and cinnamon rolls which would again be rich and sweet.

Then the Scottish Baps caught my attention. These are also called as morning rolls and are sold across Scotland in bakeries, Petrol Stations and Corner shops. These are enjoyed for breakfast as well as snacks and also used as a sandwich bun and filled with meat to eggs to vegetables.

Scottish Morning Buns – Ingredients Used

Wheat Flour – I usually use Ashirwad sharbati atta for all my breads. It doesn’t give any kind of weird after taste. You can also buy wheat kernels and grind them in flour mill.

Brown Sugar – The buns need just one tsp of brown sugar. If you don’t have, use regular sugar instead. Or you can also use cane sugar or jaggery powder.

Coconut Oil/ Melted Butter – Depending on how you want the buns, use either oil or melted butter. For vegan version, use coconut oil. If you don’t mind the butter, then go ahead and use it.

Milk – If making a vegan version, then use any plant based milk. If you are ok with dairy, then use regular milk.

Instant Yeast – I use Weismill yeast in all my bakes. This is instant and can be added directly to the flour. But if you are using dry yeast, then prove it first before adding it to the flour mix.

My daughter has been asking for bread for a long time, but as I didn’t have any theme for bread, I kept postponing (how wicked of me!) This week felt like the perfect time to make her the rolls. I also had some roasted peanuts, so made some butter for the rolls.

Check out my Peanutella Recipe which I made. This also makes an amazing spread for these bread rolls.

Crumb and Crust Texture

The rolls have a crisp crust and soft crumb. And it is better to consume them on the day they are made. The rolls are dusted with flour before baking and it gives them their unique look. They look so cute too. Look at that crumb.

She had it for today’s lunch and her reaction was worth million rupees. She loved the rolls and took two of them for her snack to school. While I went to receive her from the bus stop, even her friend was all praises for the roll.

Guess it was a great success. These rolls are shaped as soon as the kneading is done. There is only one rise and they go into the oven at the end of the proving time. Usually these are made with strong bread flour but I made it with regular wheat flour.

I toasted the rolls before applying the peanut butter. She tasted it piping hot out of the skillet. Now I need to make baguettes as she is behind me asking for them too.