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
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will generally be delivered by pallet.
Keep safe and well
The Shipton Millers