Flying Flour, Splashing Spices, Roomful Aromas

Wednesday, December 21, 2011

Scottish Morning Buns


Start with flour in the bowl.

Stir yeast into warm water and milk.

Add liquid and salt.

Stir to form a ball.

Knead a bit and place in an oiled bowl to rise.

Divide dough after the rise into ten equal pieces.

On a floured surface,

roll into an oval shape about 3.5 inches X 4.5.

Brush lightly with oil

Cover with oiled plastic film and allow to rise for half an hour and bake.

Scottish Morning Rolls
Makes 10 Rolls
4 cups unbleached plain white flour; plus extra for dusting
2tsp salt
¾ oz fresh yeast (or dry yeast equivalent)
¼ pint/ 2∕3 cup lukewarm milk
¼ pint/ 2∕3 cup lukewarm water
2Tb milk, for glazing
Butter for greasing
2 Baking Sheets
Cling Film
To Make: 
Grease 2 baking sheets. 
Sift the flour and salt together into a large bowl and make a well in the center. 
Mix the yeast in with the lukewarm milk and water 
Add to the centre of the flour. Mix together to form a soft dough. 
Lightly knead or turn the dough about 5 times, then cover with lightly oiled clear film. 
Rise in a warm place until doubled in bulk. 
Turn out onto a lightly floured surface and fold in thirds. 
Divide the dough into 10 equal pieces. 
Knead lightly and, using a rolling pin, shape each piece into a flat oval 4 x 3", or flat round about 3½". 
Transfer to the prepared baking sheets, spaced well apart, and cover with oiled cling/clear film. 
Rise in a warm place, for about 30 minutes. 
Preheat the oven on to 400 °F. 
Press each roll in the center with three fingers to equalise the air bubbles and prevent blistering. 
Brush with milk and dust with flour. 
Bake for 15 – 20 minutes or until lightly browned. 
Dust with more flour and cool slightly on a wire rack. 
Serve warm with butter and jam. 

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