Scots chef reveals how to make perfect crispy morning rolls in your own home

10.04.2024 - 12:43 / dailyrecord.co.uk

The roll and sausage is a delicacy with a difference in Scotland. And while the square sliced sausages generally take most of the acclaim, a morning roll provides the perfect package for the geometric meat treat.

Crispy on the outside and soft on the inside, they are found in most newsagents, corner shops, and supermarkets in central Scotland (and beyond) and dwarf all other competitors.

Scottish bakeries Morton's and McGhee's are the best in the business when it comes to producing the iconic roll. But if you enjoy cooking at home, food historian Fraser Wright has made a recipe that is perfect for anyone who wishes to give it a go themselves.

The expert said: "You need to start these the night before you want to eat them, however they last well and toast very well too."

• 500g Canadian strong white bread flour (found in various supermarkets) - or flour with a high gluten content, i.e. at least 14 per cent

• 400ml cold water

• 30g lard or vegetable shortening

• 10g sugar

• 5g fast action yeast

• 10g salt

For the Coating

• 50g plain flour

• 50g rice cones/flour (found in various supermarkets)

1. Mix the fat and flour in a mixing bowl before stirring in the sugar, salt, and yeast. Next, pour in the water and mix it all together - it should make a wet dough.

2. Take the dough out of the bowl and knead it for around a minute until it becomes smooth and all the ingredients are thoroughly combined.

3. Return the dough to the bowl and cover it loosely with cling film. Place it in the fridge to ferment for around 12-16 hours.

4. The next morning combine the rice cones and plain flour for the coating. Take a large baking sheet and dust it liberally with the coating mixture (make sure to leave enough to coat the rolls).

5. Liberally dust a

Tags: Inside Food wellness community Provident Bowling UPS Scotland county Morton

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