Scottish Morning Buns

SCOTTISH MORNING BUNS,  Worth Getting Up For!

Start with flour in the bowl.

Stir yeast into warm water and milk.

Add liquid and salt.

Stir to form a ball.

Knead a bit and place in an oiled bowl to rise.

Divide dough after the rise into ten equal pieces.

On a floured surface,

roll into an oval shape about 3.5 inches X 4.5.

Brush lightly with oil

Cover with oiled plastic film and allow to rise for half an hour and bake.

Scottish Morning Rolls

Makes 10 Rolls

Ingredients: 

4 cups unbleached plain white flour; plus extra for dusting

2tsp salt

¾ oz fresh yeast (or dry yeast equivalent)

¼ pint/ 2∕3 cup lukewarm milk

¼ pint/ 2∕3 cup lukewarm water

2Tb milk, for glazing

Butter for greasing

Equipment: 

2 Baking Sheets

Cling Film

To Make: 

Grease 2 baking sheets. 

Sift the flour and salt together into a large bowl and make a well in the center. 

Mix the yeast in with the lukewarm milk and water 

Add to the centre of the flour. Mix together to form a soft dough. 

Lightly knead or turn the dough about 5 times, then cover with lightly oiled clear film. 

Rise in a warm place until doubled in bulk. 

Turn out onto a lightly floured surface and fold in thirds. 

Divide the dough into 10 equal pieces. 

Knead lightly and, using a rolling pin, shape each piece into a flat oval 4 x 3", or flat round about 3½". 

Transfer to the prepared baking sheets, spaced well apart, and cover with oiled cling/clear film. 

Rise in a warm place, for about 30 minutes. 

Preheat the oven on to 400 °F. 

Press each roll in the center with three fingers to equalise the air bubbles and prevent blistering. 

Brush with milk and dust with flour. 

Bake for 15 – 20 minutes or until lightly browned. 

Dust with more flour and cool slightly on a wire rack. 

Serve warm with butter and jam.