Scottish Morning Rolls

Scottish Morning Rolls

1½-2 teaspoons salt or to taste
450g (1Ib; 16oz) all-purpose flour (3½ American cups, 3 Australian cups)
160ml (⅔ cup) warm milk
160ml (⅔ cup) warm water
1½ teaspoons Fleishmann’s instant yeast or other instant yeast

  • First step is Line a large baking tray with parchment paper and sprinkle lightly with cornmeal. Sift the flour, yeast and salt into a large bowl and make a well in the centre. Mix the milk with the water and pour into the well. Mix into a soft, almost sticky dough. (You may need to add 1-2 more tablespoons liquid depending on the flour you use). Lightly knead the dough on a lightly floured surface for about 4 minutes.
  • And then, Place the dough in a lightly oiled bowl, cover with a lightly oiled cling film (clear plastic) and leave in a warm place for about 1 hour or until doubled.
  • And then, visit for full instruction :

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