Scotch morning rolls

Updated at: Wed, 17 Jul 2024 20:55:24 GMT

Step 1

Add the sugar to warm water and stir until dissolved

Step 2

Add the yeast and stir again to combine and then set aside

Step 3

In a bowl mix the flour and salt together

Step 4

Rub the lard into the flour mixture (to make a breadcrumb effect)

Step 5

Make a well in the centre of the flour and pour in the yeast water mixture

Step 6

Stir until it starts to come together into a dough

Step 7

Knead the dough by hand for 10 minutes to make it nice and elastic

Step 8

Lightly grease a bowl with a little oil and place the dough in , cover loosely with a tea towel or cling film and allow to proof for 1hr to 1.5hr in a warm place , ideally 25 degrees

Step 9

Turn the dough onto your floured work surface and squash it down flat with your hands to knock out the gas

Step 10

Roll into a long sausage shape and divide it by the number of rolls you want (9-12)

Step 11

Roll the dough into small balls and place in the tray your going to bake them in , dust the top of them with some flour

Step 12

Squash / flatten the balls with your hands or rolling pin , they will rise up with the 2nd proof , make sure they are touching to get that pull apart effect

Step 13

Cover the tray loosely again with a teatowel or clingfilm for another 1hr or 1.5hr

Step 14

Set the oven to 220c degrees

Step 15

Bake the rolls for 15 to 17 minutes or until golden all over the top

Step 16

Once done put them on a cooling rack and allow them to cool for 15 to 20 minutes before pulling them apart

Step 17

Serve and enjoy!

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