Scottish Morning Rolls

These soft, spongy bread rolls are irresistible while still warm and aromatic. Made with vegan milk, rather than the more usual water, they have a rich flavor. In Scotland they’re a firm favorite for breakfast with fried eggs and bacon. To speed up rising time, place the rolls in the airing cupboard or on the top of the preheated oven.

Ingredients

450g/1lb/4cups unbleached strong white flour, for dusting

10ml/2 tsp salt

20g/3/4 oz fresh yeast

150ml 1/4 pint 2/3 cup lukewarm vegan oat milk, plus extra for glazing

Method

1.Grease two baking sheets. Sift the flour and salt together into a large bowl and make a well in the centre. Mix the yeast with milk, then mix in 150ml/1/4 pint/2/3 cup lukewarm water. Add to the centre of the flour and mix together to form a soft dough.

2.knead the dough lightly in the bowl, then cover with lightly oiled clear film (plastic wrap) and leave to rise in a warm place for 1 hour, or until doubled in bulk. Turn the dough out on to a lightly floured surface and knock back (punch down).

3.Divide the dough into ten equal pieces. Knead lightly and, using a rolling pin, shape each piece of dough into flat oval 10×7.5cm/4x3in, or a flat round 9cm/3 1/2.

4.Transfer to the preheated baking sheets, spaced well apart, and cover the rolls with oiled clear film. Leave to rise, in a warm place, for about 30 minutes.

5.Meanwhile, preheat the oven to 200°/400°F/Gas 6. Press each roll in the centre with three middle fingers to equalize the air bubbles and help prevent blistering. Brush with milk bake for 15-20 minutes, or until lightly browned. Serve warm.