Scottish Breakfast Rolls
Scottish Breakfast Rolls have a rich and fascinating history that dates back centuries, with roots entrenched in traditional Scottish culinary practices. A good hearty Scottish breakfast is the ideal way to start the morning, especially when you have a busy day ahead filled with outdoor activities such as farming or fishing. One of the great traditional staples of a Scottish breakfast are the delicious and comforting breakfast rolls, beloved for their simplicity and satisfying taste.
I like to dedicate this recipe to the Memory of my husband’s Ancestors Dugald & Katherine Campbell who came to Canada 1831 from small village on the West coast of Argyleshire in Scotland. Dugald & Katherine Campbell were farmers .
This book is dedicated to the Memory of Dugald Campbell (1801-1861) and Katherine McWilliams (1804-1850) a Scottish pioneer family who settled in Upper Canada.
“Farewell to the Highlands, farewell to the North,
The birth-place of Valour, the country of Worth;
Wherever I wander, wherever I rove,
The hills of the Highlands forever I'll love.”
- from My Heart’s in the Highlands - By ROBERT BURNS
In the 1800s each farmer grew enough food each year to feed three to five people. By 1995, each farmer was feeding 128 people per year. In the 1800s, 90 % of the population lived on farms; today it is around 1%. Where did we go wrong?
Scottish morning rolls
These rolls are best served warm, as soon as they are baked. Excellent choice with bacon and eggs or just simply with fresh butter and homemade jams.
YIELD: 12 rolls (70 g) each
Ingredients:
450g unbleached white bread flour
200g fermented white dough starter( see recipe)
10g fresh yeasts
150g water (lukewarm)
150g 3.8% milk (lukewarm), plus extra for glazing
10g sea salt
Instructions:
Sift flour and salt together into a large bowl.
Rub with your fingers the fresh yeasts into the flour along with the small pieces of white bread starter. Flour texture should resemble small flakes.
Add milk and water to flour mixture. Mix the dough well with the danish whisk or a scraper until the dough is holding together.
Place it onto un-floured work table and knead the dough for 10-15 minutes until smooth and elastic. Make sure to stretch and fold the dough. I like to lift the dough of the table and bounce it back so it actually makes a great sound.
Placed the dough in the lightly oiled bowl and cover it with linen towel. Let it rise in the warm place for 1 hour or until doubled in size.
Turn the dough out onto a floured surface and punch it down.
Divide the dough into 12 equal pieces and roll each pieces into a small ball.
Transfer the rolls onto the baking sheet lined with greased parchment paper.
Cover the rolls with linen towel and let it rise for 20 minutes.
Meanwhile, preheat oven to 200°C or 400°F.
Uncover the rolls and score each roll with a razer or a bread lame. Cover rolls again with linen towel and let it rise for another 20 minutes in the warm place.
Brush each roll with milk and dust with flour. Bake it for 15-20 minutes, or until lightly browned.
Serve warm.
Enjoy your meal!
Ith gu leòir! Ith do shàth! Làmh fhada is cead a sìneadh!-(Scottish Gaelic)