Scottish Morning Rolls:One Man`s Mission
Hello to all you bread bakers! This is my blog detailing my adventures in trying to perfect one kind of bread, namely Scottish Morning Rolls. My attempts have all been unsuccessful to this date and my maiden voyages began over six years ago. I am terribly embarrassed by this but it has taken on a whole new significance due to the long buildup to even get to where I am now :-) I shall keep adding to this blog as long as it takes to get it right so it may take some time LOL but am sure with the advice of the good people on this forum I will make some progress, which is what counts, right? So in a nutshell, this is where we are with it...
The first test bake.(the first officially documented one anyway ha)
I have followed the recipe I found on TFL and shall update with the bakers` percentages which is how the recipe is written. These rolls are in their final proofing stage which is meant to last 12-18hrs.
Comments
Will get pictures up when I figure out how to upload them seems a bit tricky. Speak to you all soon better go but got my fingers crossed for baking these little beauties!
Cheerio for the mo
Paul
Hi all,
An update on my last batch;
Yet again I have failed miserably as the rolls collapsed after only 1.5hrs into the designated final proof! Disheartened but not defeated as I shall continue til my dying day or until I succeed whichever is the sooner. Mixed another small batch and reduced the water even more to only 115g this means 124.5g liquid I think when I factor in the shortening? Can someone advise me how to put up pictures as I feel this would generate more interest and maybe some more input if people could see what I am ending up with at each stage. Please help guys!
Merci buckets
Paul
http://www.thefreshloaf.com/node/20338/posting-photosi-know-i-know
I gave instructions.
Good luck,
Anna
oops i meant 119.5g liquid told ya my math sucks :-)
P.S. I am waiting on some Vital Wheat Gluten Powder arriving and will consider using it in future attempts.
I hope to hear from you all soon any suggestions at all would be much appreciated.
Cheers
but a wee, bonny lass named Meg Fulton is (or was...) Her baps recipe is foolproof. (She said so and I agree.) However, you may be from more than six 'Scottish miles' from where her granny was born, so you might not like them...(but that's not my problem!)
The recipe is slightly vague in places, but it's written for good cooks who have a 'feel' for the process. (eg; after it has risen a bit...a 'hot' oven...no times or temps given) but you can probably guess what she means. I'd say 45-90 minutes rising time with her formula...a hot oven will be 200-220°C /390°F or a bit higher... I've added capitals, parentheses, bold characters, etc, in a few places that could help--copyu. The baps recipe is on the absolutely ver-r-ry last page of her excellent 289-page cook-book. NOT a BAKING book, you'll notice...She just HAD to push her Scots heritage, somewhere. Here 'tis:
Hot Baps and Butter
MF says: Morning rolls served all over Scotland, but the connoisseurs say the best are from Aberdeenshire. There are two sorts: floury bap and buttery bap. Both are light and white if well-made.
500g plain, white (wheat) flour, sifted, with 1 teaspoon of fine salt
1.25 cups water and milk, mixed, about 50-50
60g (2 oz) butter
2 sachets of 'active dried' yeast [about 15g /a half-ounce]
1 teaspoon sugar
Sift flour with salt into a large bowl. Heat milk and water to body temp [Meg says 'blood temperature', but we don't say that in the 21st century!] (36-38°C /97-100°F) then add the butter and remove from heat when butter has melted
Dissolve yeast with the sugar, stirring it into the warmed liquid. Make a well in the centre of the flour and and pour the liquid in. Stir in a little bit of the flour from the side of the well, to make a thick batter; then cover with a folded tea-towel and place the bowl into a warm spot to form a 'sponge'. After the batter has risen a bit and bubbles form (20-90 minutes?) mix in the rest of the flour. Then turn the dough onto a floured board and knead for about 5 minutes
Place dough into a clean, oiled bowl and turn it so that all the surface of the dough is lightly oiled; cover and return to warm place for 2 hours until dough has risen--OR--place into fridge overnight. Knock dough down and knead again, lightly, on a floured board for a minute. Divide into twelve pieces and shape as desired (round is good!) and place onto a buttered baking sheet, not too close. Cover and leave in a warm place for 15-20 minutes before baking. Bake in a HOT oven (over 200°C/390°F) 12-15 minutes until golden
Let me know if this helps. Best of luck!
Cheers,
copyu
If you can find it, check out Swedish Breads and Pastries by Jan Hedh. He has a recipe for Pain Ecossais on page 113.
Writeup says this soft French bread of Scottish origin is good for breakfast with jam and marmalade or as a neutral table bread. You brush the rolls with milk and sift on a little wheat flour before you bake them. The photo shows them a litle rolls in the shape of a ball with flour on the top. Apparently Roger Verge served them for breakfast at his restaurant Moulin de Mougins in Provence with apricot marmalade with freshly harvest almonds and spiced with lavender flours and vanilla. Looks like an easy recipe with yeast, water, milk, high protein wheat flour, sea salt, granulated sugar and butter, topped with milk and wheat flour.
If you can't find the book email me and I will type it out for you. Not a long recipe and an easy one that makes 36 buns, 40 gms each. Sorry about not being able to put in the accent marks - should be an accent acute on the "e" in ecossais and the last "e" in Verge.
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After a long absence and various goings on in my life having disrupted my baking endeavours, I return with a vengeance to the realm of the Scottish Morning Roll! Since I last posted I have been baking mostly wholemeal bread loaves, white buns and cakes. Making these as and when I get the opportunity and am not busy with my 1+1/2 year old son, you understand!
I have been returning to the abovementioned recipe for the rolls with no success as of yet but have some dough resting in bulk as we speak am just not at all accustomed to mixing a dough this dry its very difficult to resist the urge to add more water, but I have been advised by Roger the provider of the recipe that too much water results in shaped dough collapsing.
I have had some considerable success mimicking the real thing simply by following Floyd`s excellent recipe for Potato Rosemary Rolls. These rolls are absolutely divine. However I follow my instincts with these and make a very wet dough to achieve this result, which is pretty much the exact opposite of the recipe above.
I hope somebody has some experience of this recipe and can chip in with any info/opinions anything at all guys would be awesome. So please please please TFLers help a fellow baker out here!
Thanks A Bunch,
PAUL