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