Scottish Morning Rolls

[culinarymd]

Ok Guys,
I tried my hand at creating Scottish morning rolls the other day. They were supposed to come out light and fluffy. Kind of like those donuts without the cream filling. Maybe with a little more crumb though. Mine came out like hockey pucks!?? I checked the yeast date and it was ok. Also, it said that I should use fresh yeast. But, I used the packaged stuff. I used all purpose white flour, salt, water and lukewarm milk. Oh, and 2 tblsp. of milk for glazing.
The inside was a little soft but unacceptable. Where did I go wrong? Thanks.
PS: The dogs loved them.

[Steve A]

Were you trying to make scones?

I lived in Scotland for five years. I don't recall ANYTHING being called Scottish Morning Rolls. Mind you, my mind's slipping too.

Ciao,

[culinarymd]

Steve,
I got this from a bread book. That's what they call it. They did turn out more like scones though. More on the hockey puck side of scones.

[GreaseChef]

The first two things I would look at are:

1. Temperature of water used to bloom yeast
2. When did you add the salt?

If your water is too warm, over 110, you risk killing the yeast and not getting any rise. If you do not have a thermometer, just try to get the water the right temp to fill a baby bottle. If the water is cold, then you also will not get any lift.

Next possibility is the salt, salt kills yeast. I normally add salt after at least 3/4 of my flour has been added to my liquid. If you add the salt directly to your liquid, your yeast will be hurting.

Finally, I have no idea what a Scottish morning roll is like, but it may need some time to proof. Perhaps somebody else on the board will know more about that.

[culinarymd]

Hey GreaseChef,
Thanks for the information. I sifted the flour and salt together as it said in the book. Then I made a well in the middle to add the liquid. I proofed it for 1 hour like it said. The dough didn't double. Maybe 1.5 times. That's all. I'm gonna try some again this morning. Do you think it's ok to add the salt after the first rising? Thanks again....!!!

[GreaseChef]

You can add it after the first rising, but just adding the salt a little later when you mix it up should help. Also, water temp is pretty important, remember to think of a warm baby bottle. You know what a forehead feels like when a person has a fever of 102, that's a good gauge too. Your target temp is 100-110.

[culinarymd]

GreaseChef,
Thanks. I'll check that temperature really good today. I'll let you know how they come out. Later....

[KyleW]

From what I've been able to Google, they look pretty straight forward.

Unbleached plain white flour - 450g (1 lb), plus extra for dusting
Salt - 2 tsp
Fresh yeast - 20g (¾ oz)
Lukewarm milk - 150 ml (5 fl oz)
Lukewarm water - 150 ml (5 fl oz)
Milk - 2 tbsp, for glazing

I seen variations with sugar and or lard added as well. When you sayt you used the "packaged stuff" do you mean instant or active dry yeast? Which one did you use? How much did the original recipe call for and how much did you substitute?

[CrazyTATT]

My guess would be either bunk yeast or over mixing the batter...just my thoughts...
Glad the doggies dug em!

[skylightsky]

Following KyleW, I googled "Scottish Morning Roll" and found this...

"Aberdeen Morning Roll"

Butterie or Rowie is a bread roll made of a high fat, croissant-like dough. Popular in the north-east and can be referred to as an "Aberdeen Morning Roll". Delicious warm with even more butter but likely to fur up the arteries!

More foodie goodies at
http://www.rampantscotland.com/parli...liamo_food.htm

[culinarymd]

Thanks all,
My morning rolls came out awesome!

[Jock]

Being born and raised in the NE of Scotland I remember "butteries" very well. Very deliscious. What Culinarymd is talking about is what we just called rolls. They are fragrant like some of the best artisan bread I have tasted (and smelled) and they have a very soft crumb. Our local bakeries would serve them fresh each day and they make the very best sandwiches. It's one of my favorite things to look forward to when I go home to visit.

Jock