Wednesday, 24 February 2016

Fresh baked Floury Scottish Rolls

Here's a blog and video on how I make Floury Scottish Rolls, or baps depending on which side of the border you live on. Both the ingredients and the method are important, so be precise with your measurements and stick to the method. I use quick, or fast bake dried yeast, its important that you know the difference between this yeast which is quicker than the other type of dried yeast which requires you to mix with warm or tepid water and stand for 5 minutes before use.

Total proving time for my Floury Scottish Rolls will take around 2½ Hours, so plan ahead. The proving time will vary depending on how warm or cold your kitchen is. The bake time is 18 minutes. *Quick bake yeast does allow you to avoid having to prove and knock back the dough, but I find the knock back method results in a lighter and fuller flavour roll.

A word about quick yeast (1 prove or 2?) This yeast can be used without 1st knock back or prove

Easy bake or quick yeast is a combination of fine dried yeast particles and ascorbic acid this type of yeast can be used whenever a recipe calls for ‘instant’ or ‘fast acting’ yeast. Ascorbic acid is a bread improver and encourages fast action of the yeast, allowing a quick rise. The dough only requires kneading once and can then be shaped and proved just once before baking. Add with the flour straight from the pack, and it will become activated as soon as it comes into contact with warm water. It is quick and easy to use and can be used in bread machines as well as hand-baking.

Floury Scottish Rolls Ingredients Yield = 880g or 9 x 98g per roll

500g strong white flour (bread flour)
1 teaspoon of sugar or around 5g
10g salt
1 x 7g sachet of  easy/quick bake dried yeast
15g olive oil or vegetable oil
350ml of warm or tepid water

Add all dry ingredients except dried yeast and combine together, then add dried yeast, put dry ingredients into your mixing bowl and start on low speed, add all the water and continue mixing for around a minute. Increase speed and mix for a further 4 minutes. Mould the dough into a cob shape and place into a glass bowl, cover with clingfilm or plastic bag and prove for about an hour or doubled in size. 

Scale off your rolls at around 98g each, rest for a minute then roll or shape into balls, slightly flatten then dip into flour, shake off excess flour and place onto prepared baking tray, press down again, but not to much, cover with a light t-towel and prove for around 1 and half to 1 hour forty minutes, in a draft free warm place. Lightly dust with white flour, then bake for a total of 18 minutes, reduce heat on fan assisted oven by 10 degrees.

Bake off in standard oven @ 240°C for 10 minutes then reduce to 200°C for another 8 minutes. If you want extra soft floury rolls then keep the oven temperature to 200°C for the whole 18 minutes.

medium fired rolls

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