These are an institution in Scotland. They just cannot be replicated the same way anywhere else. One of the many things I miss about my youth in Scotland. I remember well in my training days our route from the nurse's home to the bus stop took us past the hospital kitchens. Cookie was always so obliging and shoved a fried egg into one of these delicious warm -from- the -oven rolls to feed each hungry young nurse on the hoof. We ran on to the bus, egg yolk dribbling down our chins. Oh I can taste it yet. Pure Ambrosia. I don't pretend that these rolls are anywhere near what the Scots enjoy for breakfast from their local bakers but, when you can't just pop out and buy them locally they are not a bad second.
500gms/18oz Strong White Bread Flour
50gms /2oz lard
1 teasp salt
1 envelope/7gms fast action yeast
150mls/5 fluid oz/1/4 pint warm water
150mls /5 fluid oz/1/4 pint warm milk
A little milk for glazing.
Extra flour for dusting
Oil for kneading
Mix the dry ingredients together.
Rub in the lard.
Add both liquids and combine with a well oiled hand until a soft dough is formed.
If it is dry add more water but only a trickle at a time.
Knead for ten minutes by hand or your preferred method.
Place in a covered bowl and allow to double in size in a warm place (Approx. 1 hour)
Knock back and divide into 8 pieces. Form into flattish discs about 2-3 cms thick and place quite close together on a floured baking sheet.
Dredge with flour cover with a tea towel and leave to rise again for 1/2-3/4 of an hour.
Brush the tops with milk and dredge with more flour
Indent the top of each roll with your thumb about 1.5cms/1/2 inch
Bake at 180.c/350.F/Gas 4 for 15-20 minutes
Remove to a cooling rack and cover with a tea towel.
Eat while still warm
Better still have that fried egg ready.
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