Scottish Morning Rolls But Homemade

Morning rolls, a Scottish culinary masterpiece. This isn't a bap or a standard roll you get from Warburtons. This is a crispy exterior soft interior batch cooked piece of art. I show you my first two attempts
Ingredients:
500g Canadian strong white bread flour (or flour with a high gluten content, i.e. at least 14 per cent)
30g lard or vegetable shortening
10g sugar
10g salt
5g fast action yeast
400ml cold water
For the Coating
50g plain flour
50g rice cones/flour
1. Rub the fat into the flour in a large bowl, mix in the salt, sugar and yeast.
2. Pour in the water, mix it in. It will be sloppy but keep going until incorporated. Can always knead on the counter for a minute until smooth if needed.
3. Cover in plastic wrap/cling film and leave it in the fridge for 12-16 hours or until ready to use. An extra day won't kill it.
4. Combine the rice flour/plain flour and coat your worktop with some.
5. Empty the dough out and cut it up into as many rolls as you want I'm not your boss.
6. Make them roll shape, cover them in the coating and plop them on your baking tray.
7. Preheat your oven to 250C and give the rolls a final proof for 30-45 mins depending on your ambient temp.
8. 15-20 mins in the oven. Done.
Recipe Source: foodanddrink.s...
Thank You to Fraser Wright (did I call you James Fraser in the video?!)
#scotland #morningrolls #homemade