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.
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. 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.
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. Usually we knead all purpose flour based breads for 10 minutes, but wheat flour doesn’t need that much kneading. I just slightly kneaded the dough for two or three minutes. So this bread is so much easier to make. 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. But let me wait for Valli to announce a theme for that!
200 ml Cup Measure
Makes 4 Rolls
Wheat Flour – 2 cups
Brown Sugar – 1 tsp
Salt – 1 tsp
Instant Yeast – 1 tsp
Coconut Oil / Melted Butter / Olive Oil – 2 tbs
Milk – 3/4 cup
Water – 1/4 cup
In a bowl, mix together flour, sugar, salt and yeast.
Add oil and mix well.
Add milk and water to make a slightly sticky dough.
Knead the dough for two or three minutes until soft and smooth.
Divide it into 4 equal portions, roll them into tight smooth balls and flatten them.
Place on a greased tray and cover with cling wrap and set aside until double.
Meanwhile preheat oven to 250°C.
Once the rolls are double in size, apply some milk on top of them and dust wheat flour evenly on top.
Bake in the oven for 20 – 30 minutes or until the top is golden and it sounds hollow when tapped.
Remove from oven and allow it to cool a bit.
Serve it toasted with a filling of your choice.