Scotch Rolls Recipes

SCOTTISH OATMEAL ROLLS

Steps:

• Pour boiling water over oats in a large bowl. Add brown sugar, salt and oil. Cool to 110°-115°, stirring occasionally. Meanwhile, in a small bowl, dissolve yeast in warm water; let stand 5 minutes. Add to oat mixture. Beat in enough flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Bake until lightly browned, 20-25 minutes. Remove from pan to a wire rack to cool. If desired, serve with butter and honey.

SCOTCH ROLLS

Steps:

• Prepare a baking sheet by lightly greasing with oil (I use kitchen roll to lightly grease, rub off most so the tray is almost dry) then lightly dust the baking sheet with flour.
• Combine the flour, yeast, sugar and salt in a bowl. Create a small well then add the combined milk, olive oil and water (luke warm temperature). If you have a food mixer, knead for 5 minutes using the dough hook attachment. If you don't have a food mixer, knead for at least 10 minutes by hand. Let the dough rest for 5 minutes.
• Knead the dough for a further couple of minutes then divide into 8-10 pieces, kneading and shaping into rounds. Place evenly onto baking sheet.
• Brush each roll with whole milk and then dust with coarse semolina.
• Proof the rolls in a warm place for about an hour, or until doubled in size. Pre-heat the oven to 230°C/210°C fan/Gas Mark 8. Once proofed, bake in oven for 15 minutes, until golden brown.
• Wrap the baked rolls in a clean tea towel and leave to cool (wrapped) on a wire rack.

SCOTTISH MORNING ROLLS

Steps:

• Grease two baking sheets (or line with baking paper or a silicon baking mat).
• Sift the flour and salt together in a large mixing bowl, and make a well in the centre.
• Mix the yeast with the milk, then mix the water inches Add this to the well made in the flour. Mix together to form a soft dough.
• Knead the dough lightly in the bol, then cover with lightly oiled plastic wrap and let to rise in a warm place for 1 hr or until doubled in size.
• Turn the dough out on to a lightly floured surface (I use a silicon baking mat for easy clean up), knock back by punching the risen dough.
• Divide the dough into 10 equal pieces. Knead these lightly and using a rolling pin shap each piece to a flat oval (10x7.5cm) or a flat round (9cm).
• Place these on the prepared baking sheets, spacing them well apart, again covering with oiled plastic wrap. Let rise in a warm place for about 30 minutes.
• Meanwhile, pre-heat oven to 200C/400F/Gas 6 (less for fan forced ovens).
• After 30 mins press each roll in the centre with the three middle fingers to equalise the air bubbles and helping to prevent blistering. Brush each with milk and dust with flour.
• Bake for 15-20 minutes or until lightly browned. Remove from oven and dust lightly with flour again and allow to cool slightly on a wire rack before serving warm.