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Welcome to the Scotch Corner Large Scottish Floury Rolls

Recipe Type; - Fast Food / Bread – Rolls
Prep Time + Proofing Time; - 2 Hours 30 mins
Cook time; - 10 – 20 mins
Total time; - 2 Hours 30mins to 50mins
Serves; - 9
Oven Temp; - 200c – 240c


500g Strong White Bread Flour
100g Strong White Bread Flour for Dusting,
10g Fine Sea Salt,
15ml Veg Oil or Olive Oil,
1 Tbsp Caster Sugar,
7g Fast Acting Yeast,
350ml Warm or Tepid Water,


Place in a Large Mixing bowl ( Stand Mixer ) place the Strong white bread flour with the Fine Sea Salt and the Caster Sugar mix well using a whisk or wooden spoon,
Add the Fast acting yeast and mix again then add the Oil ( if using a stand mixer )
Place Bowl on the stand Mixer and place the dough Hook and then on slow speed start adding the warm water and bring all ingredients together
Mix on a slow speed and mix /knead for 5 to 8 mins
After this Time remove the Bowl from the stand mixer and remove the dough onto a floured surface and knead and turn for a few seconds
In the Bowl add some of the Flour and replace the dough back into the bowl sprinkle some flour over the dough and cover with a clean tea towel and pace in a warm place for 1 hour to 1 hour 30mins or has doubled in size,

After the Proofing time remove the dough from the bowl and weigh the dough and then divide the dough to how many rolls to need they should be around 105g to 110g
Then take each piece of dough roll the rolls and then dip and cover with flour push them flat
On a baking sheet cover with greaseproof paper or baking parchment place the rolls onto the baking sheet leaving 10mm to 15mm space between the rolls

Cover the rolls with the clean tea towel and place them in a warm place for 1 hour them rise or double in size
Using a small sieve and the some of the flour sprinkle over the rolls before placing in the Oven,

Pre-Heat the oven to max 240c and then Place the rolls in the oven for 5 mins then turn the the baking tray around and turn temp down to 200c and bake further 3 mins or until Golden brown.