Soft Scottish White Breakfast Rolls - this recipe has eluded me and many home bakers for years and I now think I have perfected it, so much so I have many people home and abroad looking for my recipe.
White Shipton Canadian Flour 500g
Skimmed Milk 325ml
Yeast1 pkt 7g
Olive oil 20ml
Mix dough 10-12mins in mixer
Hand mix 7 – 8 mins
Check using window pain method to make sure the protein has built up.
Put in bowl and leave till doubled in size. (about 2 hours)
Cut dough into 130g chunks – make into small rolls.
Put on a tray spaced out let them prove for 60-70 minutes (increased in size about 50%) they may even touch this is part of the bake.
Into the oven 200℃ for 20min
Added by: William McGregor
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The Shipton Millers