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Scottish Morning Rolls

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 17 Jul 2016 15:09:13 -0700
v116.n026.7
* Exported from MasterCook *

                           Rolls, Scottish Morning

Recipe By     :Christine Ingram and Jennie Shapter
Serving Size  : 10    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls
                  Breakfast                       Ethnic
                  Low Fat                         Posted
                  Side Dish                       Snacks

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    4               cups  unbleached all-purpose flour -- (450g), plus extra
    2          teaspoons  salt -- (10ml)
    3 3/4      teaspoons  active dry yeast -- (11g)
       2/3           cup  lukewarm water -- (150ml)
       2/3           cup  lukewarm milk -- (150ml)
    2        tablespoons  milk -- for glazing, (30ml)

Scotland

These rolls are best served warm or as soon as they are baked.

Yield: 10 rolls

Grease two baking sheets. Sift the flour and salt together into a 
large bowl and make a well in the center. Mix the yeast with the 
milk, then mix in the water. Add to the center of the flour and mix 
together to form a soft dough.

Knead the dough lightly in the bowl, then cover with lightly oiled 
plastic wrap and leave in a warm place, for 1 hr, or until doubled in 
bulk. Turn the dough out onto a lightly floured surface and punch down.

Divide the dough into 10 equal pieces. Knead lightly and, using a 
rolling pin, shape each piece into a flat oval 4x3"/10x7cm or a flat 
round 3 1/2"/9cm.

Transfer to prepared baking sheets, spaced well apart, and cover with 
oiled plastic wrap. Let rise, in a warm place, for about 30 min.

Meanwhile, preheat the oven to 400F/200C. Press each roll in the 
center with the three middle fingers to equalize the air bubbles and 
to help prevent blistering. Brush with milk and dust with flour. Bake 
for 15-20 min or until lightly browned. Dust with more flour and cool 
slightly on a wire rack. Serve warm.

Source:
    "The Best-Ever Book Of Bread"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 198 Calories; 1g Fat (5.5% 
calories from fat); 6g Protein; 40g Carbohydrate; 2g Dietary Fiber; 
3mg Cholesterol; 438mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 
Lean Meat; 0 Non-Fat Milk; 0 Fat.

Serving Ideas : In Scotland they are a favorite with bacon and eggs.