Scottish Rolls

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• 500g strong white bread flour

• 30g lard 

• 10g sugar

• 10g salt

• 5g fast action yeast

• 400ml cold water

For the Coating

• 50g plain flour


In a large bowl rub the fat into the flour. Stir in the sugar, salt and yeast.

Pour in the water and mix together bringing it into a rough dough. 

Remove the dough from the bowl and knead it for 1 minute until the dough has just become smooth with all the ingredients thoroughly combined.  You’re not making bread, it doesn’t need a lot of kneading. 

Put the dough back into the bowl and cover loosely with cling film. Put the bowl in the fridge to leave it to ferment for 12 – 16 hours or overnight. 

Next morning, take a large baking sheet and dust it liberally with flour. 

Transfer the dough to a floured work surface and divide the dough into 8 pieces.  The dough will be sticky. Trying not to overwork the dough and trying to keep the air bubbles inside, place each roll on the floured baking sheet. 

It’s fine if the rolls are close together. As they rise they will bake together. Scatter the tops of the rolls with more flour and leave them to rise for 1 – 2 hours or until doubled in size.

Bake in a 250C preheated oven on a high shelf for 15 – 20 minutes until the tops are dark. The rolls should be well fired for the right flavour.

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