INDICA INSTITUTE

Scottish Morning Rolls Makes 18 rolls (double batch, two 23 x 30cm trays) Ingredients: * 1200g strong white bread flour * 800ml water * 70g lard * 24g salt * 24g sugar * 14g instant yeast * Coarse rice flour for rolling Method: * Measure out the flour and water, then the sugar, salt and yeast * Add the yeast and a bit of the sugar to the water, whisk gently and leave to bloom * Measure out the lard * Add the sugar, salt and lard to the flour and mix with your hands until it feels sandy * Add everything to the bowl of a stand mixer with the dough hook and, while running, pour in the yeasty water * Knead for 10 minutes * Place the dough in an oiled container with a lid and leave to double in size, then refrigerate overnight * Next morning, turn the dough onto a floured surface, fold over and divide into 18 portions * Fold the corners of each piece into the centre, turn over and roll into a ball, then coat all over in coarse rice flour * Oil your trays and dust well with rice flour, then arrange the rolls 3 x 3, evenly spaced * Cover and let double in size until they are touching * Spritz with water, then bake at 425°F for 25 minutes or until the tops are golden brown * Serve warm with butter, bacon and a bit of ketchup