Scottish breakfast rolls

Ingredients for 1 servings:

• 450 g flour (type 405)
• some flour for dusting
• 2 tsp salt
• 20 g yeast, fresh
• 150 ml milk, lukewarm
• 150 ml water, lukewarm
• 30 ml milk for brushing
• Grease for the trays

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

These rolls taste best fresh from the oven

Grease two baking sheets. Sift flour and salt into a bowl and make a well in the center. Mix the yeast with the milk until smooth, then pour it into the well with the water and mix everything into a smooth dough. Gently knead the dough in the bowl, cover with oiled cling film and let it rise in a warm place for about 1 hour. Turn out onto a lightly floured work surface and punch down. Divide the dough into 10 equal pieces. Knead each piece briefly again and shape into a round, flat roll (the rolls should look like a flattened Berliner). Arrange the rolls on the baking sheets, leaving enough space between them, and cover and let rise in a warm place for about 30 minutes. Preheat the oven to 200°C. Gently press the center of the rolls into the dough to prevent the crust from blistering. Place in the hot oven and bake until golden brown. Brush with milk and dust with flour and let cool slightly on a wire rack. Serve warm. Makes 10 rolls. Delicious fresh, for example, with fried bacon and a fried egg.