Soft Morning Rolls are also know by other names, such as, Scottish Morning Rolls, Baps, Barm Cakes etc, depending on where you live. They are perfect for breakfast, filled with whatever you like, though my preference is always bacon. They often have some flour sprinkled over them after baking but I don’t do that, simply because I don’t like the powdery feeling as I eat them. I made these when I was staying at my sister’s house in Canada as she wanted to try them.
The recipe is very straightforward and it only has a few ingredients but the resulting roll is very soft and really is very good indeed when filled with whatever you wish and eaten for breakfast.
My rolls turned out very well indeed, just as I remember them from years ago. These rolls will also freeze well and take no time at all to thaw ready for use. So you can make some and have them fresh within a few minutes, whenever you want.
- 450g(3 1/2cups) strong white bread flour
- 150ml(1/2 cup + 2 tbsp) lukewarm milk
- 150ml(1/2 cup + 2 tbsp) lukewarm water
- 7g(1 packet) active dried yeast
- 1 1/2 tsp salt
- beaten egg for egg wash
- Add the yeast into the milk and stir, then allow to activate for 10 minutes, during which time the yeast will start to foam creating a froth on top of the milk.
- Place the flour and salt into a large bowl and stir around with a whisk to get them mixed together.
- Add the water and yeasted milk into the centre of the flour and mix together until it has all formed a sticky mass.
- Knead the mixture for3 to 4 minutes either in the bowl or on a lightly floured surface. The mixture will come together into a nice dough that is just tacky to the touch.
- Place the dough into a greased bowl and cover, then allow to prove until it has doubled in size(1 to 2 hours).
- Place the dough onto a floured surface and knock it back to remove the air.
- Bring the dough together into a ball and then divide into 10 equal sized pieces(I weighed mine to get them the same size).
- Form each piece into a ball and set aside.
- Flour the surface and roll each dough ball out until it is about 3 1/2 inches/9cm in diameter.
- Place the rolled out dough onto a parchment lined baking tray.
- Cover and allow to prove for 45 minutes.
- Preheat the oven to 200C/180C Fan/400F
- Gently brush some egg wash over the surface of each piece of dough, knocking down any air bubbles.
- Sprinkle some flour over the top of each one.
- Bake in the oven for 12 to 15 minutes, until the rolls have risen and have turned a light golden colour.
- Remove from the oven and transfer to cooling rack to cool(sprinkle with some flour if you wish).