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Close-up of freshly baked Scottish Morning Rolls with a light dusting of flour on top, arranged closely together.
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Scottish Morning Rolls

Soft, pillowy Scottish Morning Rolls (also called baps or softies) with a tender crumb and signature flour-dusted top - just six simple ingredients and no special equipment. The classic Scottish breakfast roll, perfect split and stuffed with butter, bacon, egg, or sausage.
Prep Time25 minutes
Cook Time15 minutes
Rising Time1 hour 30 minutes
Course: Breakfast, Main Dish, Side Dish
Cuisine: British, European, Scottish
Keyword: baking, comfort food, soft bread, traditional
Servings: 8 people
Author: Courtney ODell
Cost: 10

Ingredients

  • 650 g strong white flour about 5 cups
  • 1 ½ tsp salt
  • 400 ml lukewarm water (between 90-100 degrees F) about 1 2/3 cup
  • 1 ½ tsp sugar
  • 7 g dried instant yeast
  • 40 g lard or butter about 3 tbsp

Instructions

  • Combine dry ingredients and lard. Mix lard with a fork or your fingers to integrate it fully into the dry ingredients.
  • Mix yeast, warm water and sugar and allow yeast to bloom for 5 minutes.
  • Combine liquid and dry ingredients in a stand mixer and knead for 10 minutes.
  • Transfer to an oiled bowl, cover and allow to raise for an hour or hour and a half, until doubled.
  • Divide dough into 9-12 equal balls and shape into rolls. Place in a baking pan lined with parchment. Dust the tops with flour. Allow to raise for an hour to an hour and a half. Make sure they are touching to get that pull-apart effect.
  • Bake at 450oF for 15-20 minutes until the tops are golden brown, cook for longer if you want a darker roll.
  • Allow to cool for 10-15 minutes before you pull them apart.

Notes

  • Keep the dough slack: A slightly wet, tacky dough makes the softest rolls - add flour sparingly when kneading.
  • Floury top is essential: Brush with milk and dust generously with flour for the classic soft, powdery finish.
  • Press the centers, if desired: A gentle thumb-press before baking keeps the rolls wide and flat instead of domed.
  • Bake hot and fast: 450°F for about 10-15 minutes, just until barely golden - overbaking makes them hard.
  • Overnight option: Refrigerate the kneaded dough overnight, then shape, prove, and bake in the morning for fresh rolls without the early start.
  • Flour matters: Strong white bread flour (12-14% protein) gives the best soft-springy crumb.
  • Storage: Best the day they're baked. Freeze cooled rolls up to 2 months; warm in a low oven to reheat.

Nutrition

Calories: 259kcal | Carbohydrates: 46g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 466mg | Potassium: 75mg | Fiber: 2g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 0.003mg | Calcium: 22mg | Iron: 1mg

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