My son made these delicious cheesy bread rolls using our huge bag of doves strong white flour. They resemble the classic Scottish crusty morning roll of my childhood and are soooo delicious fresh out of the oven. He made quite a mess of the kitchen and completely covered my Kitchen Aid in flour but hey it was worth it! If it got my pre-teen cooking then I dont mind the mess! I’m sharing the recipe because they seriously were the best crusty morning rolls we’ve ever made – Thanks Murray! 🙂
I love buying my flours from Doves and Shipton Mill. I’ve been experimenting with fresh yeast and have found so many benefits so far. The rising period has been so successful and the flavour really nice also. The only downside is I might have over estimated slightly how much fresh yeast when purchasing it and ended up ordering 1kg lol! I better get bread making!
Look at the crust on that! These rolls had such a delicious crust due to the high temperatures to start with and were really fluffy on the inside. They also tasted amazing fresh out of the oven with some fresh butter! Simple but lovely all the same. We also enjoyed them with some of my home made blackcurrant jam. We have everything blackcurrant at the moment due to the abundance in the garden.
Fresh Rolls all Week!
You can also store the dough in the fridge and use a little each day if you like your rolls freshly made in the morning. This works really well and I have successfully done this several times. We go through quite a lot though and usually just make the whole batch up at once. My kids are hungry growing little things and can eat two rolls at breakfast sometimes.
I have added in grated cheese and grated onion into this recipe to create Murrays delicious cheesy flavours but you can leave these out if you would prefer a plain roll.
Murray’s Morning Rolls Ingredients
15g of fresh yeast or 5g of dried yeast
700ml of warm water
1 & 1/2tsp of flaked sea salt
900g of strong white Flour
half a grated onion (optional)
2 handfuls of grated cheese of choice (optional)
- Start by breaking up the yeast lightly in the warm water with a whisk until completely dissolved.
- Add the salt and the flours and mix through well. I like to use the dough hook on my kitchen aid mixer. It is quite sticky so I find the mixer works really well.
- Lightly oil your hands and remove the dough. Form a loose ball shape and place in an oiled glass bowl. Cover and leave in a warm place for 1hr.
- Preheat the oven to 220oc (fan oven).
- Punch back the dough and stretch out into a rectangular shape.
- Sprinkle over the grated cheese and onion if you are adding these ingredients. Fold it over again and again and knead together to fully mix through.
- Pull off small chunks of the dough and form into small balls. Slightly smaller than a tennis ball.
- Line up six rolls on a baking sheet, leaving a gap between them to allow them to rise.
- Cover and leave the rolls in a warm place for 30minutes.
- Bake in the hot oven for 5 minutes then reduce the heat to 200oc (fan oven) and bake for a further 15-20minutes.
- Leave to rest a little before serving.
- Serve with fresh butter and jam for breakfast or sandwich fillings for lunch.
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