Bread Story
There's something about a proper Scottish morning roll. Light and fluffy in the middle with a beautifully crisp, flour-dusted crust, they're built for bacon, sausage, black pudding or simply a thick spread of butter. Fresh from the air fryer, they're everything breakfast should be.
You’ll Need
Makes 8 rolls
For the Dough
500g strong white bread flour
7g fast-action dried yeast
1 tsp caster sugar
2 tsp sea salt
300ml warm water
30g softened butter
2 tbsp whole milk
To Finish
Plain flour for dusting
Olive oil spray (optional)
Optional but Dangerous
Back bacon
Lorne sausage
Black pudding
Fried egg
Salted butter
Brown sauce
Method
In a large bowl, combine the flour, yeast, caster sugar and sea salt.
Add the warm water, softened butter and milk, mixing until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic.
Cover and leave to rise for approximately 1 hour, or until doubled in size.
Divide the dough into eight equal portions.
Shape into round rolls, keeping the tops smooth.
Dust each roll generously with plain flour and gently flatten them slightly with the palm of your hand to
create the traditional morning roll shape.
Place onto baking paper, cover and leave to prove for another 30 minutes.
Preheat the air fryer to 180°C.
Air fry the rolls for 12–15 minutes, until lightly golden with a crisp crust while remaining soft and fluffy
inside.
Transfer to a wire rack and allow to cool for 10 minutes before serving.