34 lines
797 B
Markdown
34 lines
797 B
Markdown
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# Scottish Morning Rolls
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Recipe yields 8 rolls
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### Ingredients
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* 5 grams fresh yeast
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* 130 grams water
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* 50 grams stoneground wholemeal flour
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* 100 grams strong white bread flour
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* 285 grams overnight sponge
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* 350 grams strong white bread flour
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* 100 grams stoneground wholemeal flour
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* 5 grams salt
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* 270 grams water
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* 15 grams lard
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* 15 grams butter
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* 15 grams olive oil
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### Directions
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Mix togehter the ingredients for the overnight sponge and leave in a warm place to prove for 12-18 hours.
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Combine the sponge with the other ingredients and knead until smooth. Leave to prove for 1-2 hours.
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Shape into rolls, dip in flour, and prove until nicely risen (about 2 hours).
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Bake in a 230℃ oven for 13-15 minutes.
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### Meta
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author: Andrew Whitley, "Bread Matters"
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tags: Bread
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