As a Scottish boy from the central belt who has been on the other side of the world for ten years, the tone, presentation and everything in this video took me right back and made me dead happy, cheersies John!
As a Scottish boy that just moved to the other side of the world. I’m in dire need of a sausage n scone doubler on a Scottish roll..!! American sausage if pure shite 😂
As a Scot living in england I miss propper morning rolls, the supermarkets here sell them but they are a poor shadow of what they are supposed to be sadly. I cant wait to try that. Cheers.
Made these today for my Scottish husband. He was a happy boy! Thank you John they were amazing! Haven't had this good a roll since we were living in Airdrie and used to go get bacon rolls or rolls with sliced sausage!!!
Thanks John, I’m in Melbourne and haven’t had a roll in sausage for 18 years, I made the square sausage a couple of days ago and your rolls are in the oven now, getting ready for the game tonight, rolls’n sausage at half time. Thank again!!!
BEST RECIPE I’ve tried. Made 1st batch yesterday , making 2nd batch now, just waiting for the rolls to prove before going in the oven. I’ve been making my own bread for the last couple of years, but never had any real success with scotch rolls until now. I didn’t have any lard so I used vegetable oil as you said in your one of your comments. They came out fantastic. I’m going to send the link to relatives in San Diego. From Musselburgh. Thank you John.
Hi John, Just to let you know that I have now finished my 27th batch of rolls without a failure!! The only change I have made is to use Trex Shortening instead of lard for health reasons but they still turn out the same. My English wife insists of having a Batch of theses beauties at least once a week. They also freeze very well and the last one tastes as good as the first one!!
Never been able to make rolls before but I now make a batch of these every week. I use a kitchenaid instead of kneading and it works perfectly. They also freeze really well. Thank you for sharing!
Mr Nelson thank you so much for the video and recipe, I had tried several other recipe's and they had failed miserably.I just made 8 of your rolls this morning and they were amazing. Thanks again from a Scotsman who now lives in the mid west of the U.S.A
Thanks so much for taking the time to share your knowledge with us. My husband (who loves to bake bread) watched it with me, and all the ingredients are now on the shopping list. These rolls will be great with my square slice, or even better.....chips and curry sauce! Thanks from this expat in New Hampshire 🍺
Hi John, Just to let you know I have now made 5 batches of your rolls and they are great with Lorne sausage or Bacon. I did run out of lard on one occasion and used butter and they still turned out very well but the taste was a little more creamier than normal. I use a bread bag to keep them in and they last the whole week although I did give the last one a 30 sec blast in the microwave and again they were brilliant. Thanks very much for the recipe.
Thankyou for sharing this recipe, I'm in Yorkshire and I love a Scottish roll. I've just made 24 rolls, just about to give some to my mate who's scottish she will be over the moon
Thanks for the recipe John, I have made several batches of these rolls over the last year and they turned out really good. I don’t have an oven with convection air so I leave them in longer and then broil for a wee bit.
Wow looked absolutely delicious, will give them a go. So tired of awful bread in England, it all tastes tasteless I very rarely eat bread now. So will definitely make Scottish bread. Made stoties the other week they were delicious, so easy to make. Cooked them slowly on the stove, my husband and son and his boys loved it. Looking for more recipes from Scotland. Thank you so much for taking the time to improve our lives.
Can't wait to try this out, I'm originally from Glasgow and for more than 2 years deprived of a crispy roll because living on the Isle Of Skye they don't exist......... until now 🤣 just wish you ripped wan a them bad boys open 👌
Going to make these for my Glaswegian grandparents (living in England) for christmas, the practice batch are great. Thanks so much for such an easy recipe!!
@@johnnelson9133 Definitely intend to. Since retiring, I've baked almost everything and will be making these tomorrow morning. Can I ask, do you have any recipe ideas for the filling in a Scotch pie?
@@spacial2 I’ll get back to you on that one I used to make 100s of them daily and I got the butchers to give me meat with a lot of fat in it and add salt pepper bread crumbs and water brilliant nothing beats a good scotch pie
@@johnnelson9133 No, you're right. I make a pretty good hot water pastry, but so far, the best thing I can fill it with is Haggis. (Which I will say, is excellent!). Incidentally, I live on S Coast England so getting a decent Scotch pie is not easy. When our local butcher gets in those or haggis for that matter, it's usually gone quite quickly.
Your recipe worked fantastic. My son and son-in-law said it’s the best they’ve had apart from the ones that they buy in Scotland. Thank you so much PS my son-in-law is Scottish
Going to give them a go tomorrow. I'm from Motherwell and have lived on mull 33 years and miss the glesgi rolls! Thanks for showing me how to make them!
Hi John. Go you, they look absolutely fab! I’m itching to try yer recipe. You said 260c fan, my fan oven max temp is 220c. Would it be possible for me to still give it a go in my lower temp oven or would it be a waste of time? I’d appreciate any help or advice. Cheers
Hi I noticed this aswell as my oven only goes to gas Mark 9 - 240 Celsius, I'm thinking even if you put them in a bit lower but for longer and keep an eye on them you'd be fine.
Thanks so much for sharing this with us! I love well-fired rolls with onion slice and broon sauce, or they say in Glasgow, square sausage! Great job!!!!!!
John you're an absolute star. I have now made two batches and the result has been mouth watering good. Thanks very much. PS Sugar Free Irn-Bru is an affront to Scotland, a man of your talents deserves the best, go full sugar.
Will definitely have a go at these. Can I just say how refreshing it is to watch a demonstration without any fuss or inane background music. However, don’t pay any attention to the auto-generated commentary, or you will end up probably in Noah’s ark with having to bring deer in and deal with piranha with a digestive problem. Perhaps someone could come up with a Scottish version of auto-generated text. Thank you very much for a brilliant demonstration.
I'm getting all nostalgic. I've just discovered you John. I'm trying these tomorrow. Wee suggestion for your wee 'left-over' loaf: Scottish baguette, macbaguette... I live in France and it was sooo refreshing to watch your down to earth no nonsense style . No fancy oh la-lahs. Irn' bru in a wine glass - pure class. I'll be dreaming of square sausage on yer rolls. Thanks.
Made these bad boys and jist like the whans fae the dairy downstairs morning before school in Dalmarock Rd, Siddles I think it was but that was 60 odd years ago. Only thing I never had was the Irn brew instead I had a cup of stong tea. And I agree these bad boys are good. That's the way you do it.
Best recipe I have seen for the Morning Roll, thanks! Need some Lorne Sausage and Black puddin' to go in it or just some Roast Chicken Tatty chips and butter! Great pictures of 'The Bhoys' too! A Glaswegian now State side!
Is there any chance you could list the ingredients by weight? Here in the USA we have specific measuring cups and spoons. Many of us are now using scales to weigh flour, etc. Many thanks 😊.
Fantastic John....living in Canada now so don't have access to all the traditional food from back home unless you go to a Scottish store and they charge a fortune....been making my own Square slice now for a couple of years....these rolls will top it off...thanks pal
Hey John, love this. Moved out of Glasgow last year and the only thing I miss is these rolls. Deffo going to try this next weekend. Would it have any negative effect if I made this dough and followed the steps to where the rolls are on the tray but left them to prove overnight rather than a couple of hours? Cheers buddy!!
Made these yesterday and they’re the closest yet I’ve made to good Scottish rolls. I knew they weren’t just going to be normal rolls when the kitchen stared smelling of Scottish rolls mmmm. The main differences are the lard, flattening,rice cones & high temp/short time in the oven. Thanks very much for this video 👍👍
@@johnnelson9133 cheers John. I still can’t get the inside to have the same texture of Scottish rolls. They still seem a bit “English “ when I tear them in half. The outside would fool anyone though. Im doing something different but can’t work out what. I’m using good flour (14% Canadian) 👍
Really appreciate this. I wondered what the Bru was for, thought you might be planning a glaze! Suspected you're no amateur John and the two handed bear claw roll was the convincer. I've been making bread with Canadian spring wheat a while now but never tried rolls -- looking forward to these : )
As a young man I did a 4 year apprenticeship as a baker and went on to bake in some home bakeries I stoped baking about 30 years ago for a living but it’s like riding a bike you never forget it was good to get back into it during lockdown 👨🏻🍳👨🏻🍳👨🏻🍳
I really need exact measurements.please I don’t use mugs, and I think they are different sizes here in USA. Need exact amounts of flour , water, and lard. I made some that were good using your method but not measurements. I think they would be awesome if you could tell me exact ounces of flour , water and lard. Thankyou in advance
I think you should give them more time in the second rise maybe an extra half hour and make sure the oven has reached the right temperature before you put them in 👨🏻🍳
Thanks for this - I'd never through to roll out my rolls with a rolling pin before proving - that's why they're always a bit too tall! And thanks for the rice flour tip, I'll need to make some to try and get the right texture on my rolls. Thanks again for sharing!
@@johnnelson9133 I DAE LIKE TAE COOK A WEE BIT MASEL BUT NEVER WENT IN TAE THAT BOABBY'S JOINT IN GLESGA. I HEARD THAT HE HUD A BIG INFLUENCE ON IT WITH HIS STAND ON THE SUGARTAX. I WID NAE BE SURPRISED IF HE WIZ COMING AFTER OUR FISH & CHIPS DINNER WITH A FAT TAX. ME MAW SAID ONCE " WEE JAMIE HAS GOT A LOOK ON HIS FACE LIIKE HE'S JUST ABOOT TAE PISH HIS TROOSERS" . WHAT A TEA COSY
@@johnnelson9133 Thank you for the speedy reply John, I intent to make them tomorrow and it is fast action yeast. Looking forward to the experiment as previous attempts at rolls have always been a bit on the heavy side.
Thanks pal ! You make it look so easy. My mouth is watering, wishing I could lather in Lurpak and munch away ! Love and respect from A Scottish Lassie, in Australia. I am definitely making these today ! The rice flour is a new ingredient for me, but I'm sure they taste Superb ! 🙏🌹 If I may ask ...... is the white lard a vegetable fat or like a beef dripping lard ?
An Aussie 🇦🇺 here, making these rolls for the first time. I hate substituting but had to swap lard for butter as I’m too far from the shops. Dough looks good and is proving.
Its been 10 years since i had a roll. These look like they’re up there with the best. Do they have the chewy texture? Im in Brazil so i dont know what strong flour would be called here. Is that just pork fat or beef dripping?
Strong flour is the protein content. All purpose or plain flour is usually about 10-10.5g. Cake flour is lower like 7-9g maybe, don't use this. Strong is another word for bakers flour or bread flour thus named for it's higher protein. If you look at the ingredients pick the highest protein. My bread flour (bakers flour/ Strong flour) is about 11 or 12g protein.
I live in England and really miss Scottish rolls. I've tried a number of recipes for Scottish rolls but none have tasted like the ones from the bakery. Thus is the first recipe I've tried that actually taste right
John! I’m fae Hamilton living in the USA. I read somewhere you would be possibly doing a dessert of sorts. Please keep posting! I’m making your rolls today! I’m missing hame so much! I’m even making my own fritters lol I can’t get home this year and I’m pure scunnered. Keep the recipes coming please :)
John I made these the other day and they turned out absolutely amazing. I have never made bread in my life and did not think they would turn out. My husband and I had them with homemade tattie scones and egg. We bit into them then both said at the same time they taste like the ones from back hame ha! I am from Glasgow but stuck in NY at the moment. Thanks for posting this recipe please upload more. I am making another batch tomorrow oh and I am just using plain flour here as I canny find bread flour here. You totally made our day thanks again!!
Just tried these John but I didn’t use the lard used oil, is the lard key? Came out fine but just didn’t burn enough on top? Is this because of no lard, had the oven on 260.
No oil is fine the secret is keep them in the oven to you get the colour you are looking for every oven is different therefore adjust timings to get it right for you keep experimenting until you get it right for you I’m working on a new recipe just now and when I get that right I will post a new video happy baking 👨🏻🍳👨🏻🍳👨🏻🍳👨🏻🍳
2 well fired rolls wae some square slice, fried onion & broon sauce please. Jealous of the Irn Bru. Love fae a Scot livin in Canada. Excellent vid. Missed these for almost 20yrs, now can make them at home. Thanks John.
Scotch pie is really hard to make you need to have the right tins to make pie shells mould its a long procces it takes days for the moulds to dry before even starting to put the meat in them but wot ever recipe you look at online don't put mace in it not Scottish and taste like S*•t
Hi John I’ve been making these rolls since lockdown and every batch has been amazing. I’ve shared it with many and everyone who’s made them loves them. I continue to follow your recipe to the letter but have to admit that I swapped the Irn Bru for Chardonnay...hope that’s okay! Xx
I tried making these today and failed. The result was the outer skin was ok but the middle was heavy and stodgy. Looking for help please. My local shop has stopped selling McGhees rolls and I'm desperate to make my own. I used the exact same brand of flour and yeast as in the video. Same measurements. The dough looked similar. Only things I can think of are the dough didn't seem to rise just as much as yours especially on the second proving. And my oven won't go as hot as yours. Would proving in a warmer place help do you think
gave it another go today. Bearing in mind the extreme cold weather I used the boiler airing cupboard to prove. Made a big difference. Also 1 and half packets yeast as you suggested. And a full 10 mins of vigorous kneading. The result was much much better. Thank you
As a Scottish boy from the central belt who has been on the other side of the world for ten years, the tone, presentation and everything in this video took me right back and made me dead happy, cheersies John!
glad you liked the video
As a Scottish boy that just moved to the other side of the world. I’m in dire need of a sausage n scone doubler on a Scottish roll..!! American sausage if pure shite 😂
Much appreciated. Living in Western Australia 🇦🇺 for the last 13 years. Have made these several times now. Brilliant!
As a Scot living in england I miss propper morning rolls, the supermarkets here sell them but they are a poor shadow of what they are supposed to be sadly. I cant wait to try that. Cheers.
Thanks for showing me how it’s done, I’m going to make these tomorrow 😁
Made these today for my Scottish husband. He was a happy boy! Thank you John they were amazing! Haven't had this good a roll since we were living in Airdrie and used to go get bacon rolls or rolls with sliced sausage!!!
Good on you
Nice to be shown how Scottish morning rolls are made by a genuine Scottish person. Loved the Iron Bru in a wine glass on the side 😂
Made in Scotland from girders 👍🏴
Thanks John, I’m in Melbourne and haven’t had a roll in sausage for 18 years, I made the square sausage a couple of days ago and your rolls are in the oven now, getting ready for the game tonight, rolls’n sausage at half time.
Thank again!!!
Brilliant hope you enjoy
BEST RECIPE I’ve tried.
Made 1st batch yesterday , making 2nd batch now, just waiting for the rolls to prove before going in the oven. I’ve been making my own bread for the last couple of years, but never had any real success with scotch rolls until now. I didn’t have any lard so I used vegetable oil as you said in your one of your comments. They came out fantastic.
I’m going to send the link to relatives in San Diego. From Musselburgh. Thank you John.
How much vegetable oil did you use ?
Can you tell me the volume of the mug he uses or what you used yourself?
Hi John, Just to let you know that I have now finished my 27th batch of rolls without a failure!! The only change I have made is to use Trex Shortening instead of lard for health reasons but they still turn out the same. My English wife insists of having a Batch of theses beauties at least once a week. They also freeze very well and the last one tastes as good as the first one!!
Brilliant wow 27th batch good shout using Trex 👍👍
Never been able to make rolls before but I now make a batch of these every week. I use a kitchenaid instead of kneading and it works perfectly. They also freeze really well. Thank you for sharing!
Thanks for watching and thanks for your info 👨🏼🍳👨🏼🍳
Been baking for years and I loved watching this, the spoon was a surprise LOL.
Best one I've seen yet. Will give it a try, and he speaks my language. 🙂
Mr Nelson thank you so much for the video and recipe, I had tried several other recipe's and they had failed miserably.I just made 8 of your rolls this morning and they were amazing. Thanks again from a Scotsman who now lives in the mid west of the U.S.A
I’m glad you liked and tried them and I hope you had a wee glass of Irn-Bru ..... the next video will be how to make Cream Rings
@@johnnelson9133 its hard to find the Bru over here but i will be waiting to see how you make the cream rings .have a good weekend sir
What is strong flour
Thanks very much.Proper Scottish Rolls made beautifully
Thanks so much for taking the time to share your knowledge with us. My husband (who loves to bake bread) watched it with me, and all the ingredients are now on the shopping list. These rolls will be great with my square slice, or even better.....chips and curry sauce! Thanks from this expat in New Hampshire 🍺
Just wondering about measured amounts please
Good job, brings back memories when i used to do my roll round in the sixties up at 5am to deliver them before going to school
👨🏼🍳👨🏼🍳👨🏼🍳👨🏼🍳 fantastic
Hi John, Just to let you know I have now made 5 batches of your rolls and they are great with Lorne sausage or Bacon. I did run out of lard on one occasion and used butter and they still turned out very well but the taste was a little more creamier than normal. I use a bread bag to keep them in and they last the whole week although I did give the last one a 30 sec blast in the microwave and again they were brilliant. Thanks very much for the recipe.
Fantastic keep up the good work 👨🏼🍳
This is brilliant. Cheers from Australia.
John, brilliant pal 👍. Square sausage on well fired rolls. 😉
Thankyou for sharing this recipe, I'm in Yorkshire and I love a Scottish roll. I've just made 24 rolls, just about to give some to my mate who's scottish she will be over the moon
Fantastic👍
Thanks for the recipe John, I have made several batches of these rolls over the last year and they turned out really good. I don’t have an oven with convection air so I leave them in longer and then broil for a wee bit.
Thank you. Just the recipe I’ve been looking for. They look delicious and your instruction is just spot on.
Happy baking 🥂🏴❣️
Wow looked absolutely delicious, will give them a go. So tired of awful bread in England, it all tastes tasteless I very rarely eat bread now. So will definitely make Scottish bread. Made stoties the other week they were delicious, so easy to make. Cooked them slowly on the stove, my husband and son and his boys loved it. Looking for more recipes from Scotland. Thank you so much for taking the time to improve our lives.
Thank you very much you will love them don’t forget Irn Bru
Just made these....FANTASTIC.... thank you..sent a photo of them to my son but he doesn’t believe I didn’t buy them...👍👍👍
Brilliant 👍
Can't wait to try this out, I'm originally from Glasgow and for more than 2 years deprived of a crispy roll because living on the Isle Of Skye they don't exist......... until now 🤣 just wish you ripped wan a them bad boys open 👌
Excellent recipe, made these this morning and just scoffed two with burgers, many thanks for sharing this recipe
They look fabulous. I miss the rolls. Thanks for sharing
Going to make these for my Glaswegian grandparents (living in England) for christmas, the practice batch are great. Thanks so much for such an easy recipe!!
Brilliant 👍👍
So glad to have seen this, I made mine less fired but will give them a bit longer next time. Thank you so much.
Cheers John I'll look.forward to the next video
Used to go buy these fresh from the baker, Happy days. Haven't had a good Scottish roll for over 40 years.
Give it a go 👨🏻🍳👨🏻🍳👨🏻🍳
@@johnnelson9133 Definitely intend to. Since retiring, I've baked almost everything and will be making these tomorrow morning.
Can I ask, do you have any recipe ideas for the filling in a Scotch pie?
@@spacial2 I’ll get back to you on that one I used to make 100s of them daily and I got the butchers to give me meat with a lot of fat in it and add salt pepper bread crumbs and water brilliant nothing beats a good scotch pie
@@johnnelson9133 No, you're right.
I make a pretty good hot water pastry, but so far, the best thing I can fill it with is Haggis. (Which I will say, is excellent!).
Incidentally, I live on S Coast England so getting a decent Scotch pie is not easy. When our local butcher gets in those or haggis for that matter, it's usually gone quite quickly.
TH-cam subtitles on this video are hilarious.. Anyway, I can't wait to give these a go.
Your recipe worked fantastic. My son and son-in-law said it’s the best they’ve had apart from the ones that they buy in Scotland. Thank you so much PS my son-in-law is Scottish
Fantastic I'm glad you liked them
That's twice I've done these now. I've passed your video on to friends. Fantastic recipe, Delicious John.
Sorry I took so long to reply thanks for watching
Made these and just had to say thank you they are delicious.
Brilliant video and these rolls were a great success! Thank you 😊
Going to give them a go tomorrow. I'm from Motherwell and have lived on mull 33 years and miss the glesgi rolls! Thanks for showing me how to make them!
Good luck send me a photo of your finished product 👨🏻🍳👨🏻🍳
Wow first time trying rolls great easy to follow directions, turned out great , will be making them again , even did the rice flour thanks
gonna try that looks lovely. thanks
I have made this many times and keep getting better and better so thanx a lot m8 😋😋😋
Great skill there John. It’s a pleasure to watch you at work. You make it look easy.
Thanks
looked good final result, must try this, without getting sticky up on hands
if you have a mixer stand with a dough hook no mess but if you don't this is the way you do it please try and enjoy
Hi John. Go you, they look absolutely fab!
I’m itching to try yer recipe.
You said 260c fan, my fan oven max temp is 220c.
Would it be possible for me to still give it a go in my lower temp oven or would it be a waste of time?
I’d appreciate any help or advice. Cheers
Hi I noticed this aswell as my oven only goes to gas Mark 9 - 240 Celsius, I'm thinking even if you put them in a bit lower but for longer and keep an eye on them you'd be fine.
Thanks so much for sharing this with us! I love well-fired rolls with onion slice and broon sauce, or they say in Glasgow, square sausage!
Great job!!!!!!
Sorry I took so long for watching the video Cheers
John you're an absolute star. I have now made two batches and the result has been mouth watering good. Thanks very much.
PS Sugar Free Irn-Bru is an affront to Scotland, a man of your talents deserves the best, go full sugar.
Curries Red Kola ftw.
Will definitely have a go at these. Can I just say how refreshing it is to watch a demonstration without any fuss or inane background music. However, don’t pay any attention to the auto-generated commentary, or you will end up probably in Noah’s ark with having to bring deer in and deal with piranha with a digestive problem. Perhaps someone could come up with a Scottish version of auto-generated text. Thank you very much for a brilliant demonstration.
John, These are fantastic. Do you have a recipe for Scottish Plain Bread (Like Mothers Pride). I cant find anything for it anywhere ?
I have made loaves with the same recipe as the rolls and they were brill only problem is the slicing of the bread but you can bye a bread slicer
I'm getting all nostalgic. I've just discovered you John. I'm trying these tomorrow. Wee suggestion for your wee 'left-over' loaf: Scottish
baguette, macbaguette... I live in France and it was sooo refreshing to watch your down to earth no nonsense style . No fancy oh la-lahs. Irn' bru in a wine glass - pure class. I'll be dreaming of square sausage on yer rolls. Thanks.
Made these bad boys and jist like the whans fae the dairy downstairs morning before school in Dalmarock Rd, Siddles I think it was but that was 60 odd years ago. Only thing I never had was the Irn brew instead I had a cup of stong tea. And I agree these bad boys are good. That's the way you do it.
Brilliant 😀
More cooking please.
Rolls were excellent 😋
Best recipe I have seen for the Morning Roll, thanks! Need some Lorne Sausage and Black puddin' to go in it or just some Roast Chicken Tatty chips and butter! Great pictures of 'The Bhoys' too! A Glaswegian now State side!
Sorry I took so long to Reply Hail Hail
Excellent video. Thanks John.
Cheers
Thanks so much for the video....just made some and the rolls are great...Top Man.
Is there any chance you could list the ingredients by weight? Here in the USA we have specific measuring cups and spoons. Many of us are now using scales to weigh flour, etc. Many thanks 😊.
Thank you John , Can I use olive oil instead of Lard ?
Yes go for it
Been looking for a good recipe for Scottish morning rolls this is Fan Dabi Dozi thanks John ,Ian Krankies
Gonna give yer rolls a go. Look amazing by the way!👏 If you have any other recipies please get them up on here. Looking forward to the next one man. 👍
Takes me right back to my granny’s place in Cumbernauld in the 70s.
👨🏼🍳👨🏼🍳👨🏼🍳 thanks
John do you have Any recipe books for your bread and rolls cos I'd buy one for sure ,
Thanks but I haven't, I haven't even had the time to do another video but as soon as I do have the time I will do so
Fantastic John....living in Canada now so don't have access to all the traditional food from back home unless you go to a Scottish store and they charge a fortune....been making my own Square slice now for a couple of years....these rolls will top it off...thanks pal
Brilliant 👍
Great recipe! Easy to follow. Made successfully and tasted amazing! Thanks
Sorry it took so long to reply thanks
Hi John can you make more Scottish recipes? Thanking you Patricia
Hi Patricia I think the next video will be cream rings or iced cream buns if there is anything you can think of let me know 👨🏻🍳👨🏻🍳
didnt say what the temp of oven what gas mark or o`ceg
Scottish rolls how long do I put this in the blender.
Hey John, love this. Moved out of Glasgow last year and the only thing I miss is these rolls. Deffo going to try this next weekend.
Would it have any negative effect if I made this dough and followed the steps to where the rolls are on the tray but left them to prove overnight rather than a couple of hours?
Cheers buddy!!
Made these yesterday and they’re the closest yet I’ve made to good Scottish rolls. I knew they weren’t just going to be normal rolls when the kitchen stared smelling of Scottish rolls mmmm. The main differences are the lard, flattening,rice cones & high temp/short time in the oven. Thanks very much for this video 👍👍
Sorry it took so long to say thanks
@@johnnelson9133 cheers John. I still can’t get the inside to have the same texture of Scottish rolls. They still seem a bit “English “ when I tear them in half. The outside would fool anyone though. Im doing something different but can’t work out what. I’m using good flour (14% Canadian) 👍
is the loaf you made the same as Scottish plain bread ?
I guess nobody knows
Now that is how l like my rolls to look,well done and crusty,not pale and soggy like they seem to think we prefer.
thanks
Any idea how much 4 mugs of flour weighs ? My mugs are all different sizes. Thank you.
600 grams flour 450ml water 30 grams lard 7grams salt 14grams sugar 7grams yeast 👨🏼🍳👨🏼🍳
@@johnnelson9133 thank you so much for prompt reply. They look great.
Can you send a picture
Hi John , loved the video. made my first batch today, but the rolls have a strong floury taste. Maybe you can give me some advice how to correct it. ?
Did you take a picture 👍
Superb John, GREAT Vid and easy to follow instructions from star to finish !!!
I'm making these, oh, btw, what temp for a gas oven please mate ?
Gas mark 10,or 500f 😊
@@ogshaggymac cheers buddy.
Mate, they look the dogs. Delicious.
Can I knead the dough in a bread maker and do the rest by hand?
yea go for it
Cheers John, they look the biz.
John.what.is.your.hydration.to.make.your.scottish.buns.christian.from.Aotearoa.new.zealand.have.a.good.one
Delicious 👍🏻🇦🇺👍🏻
Need to try these,so miss a well fired roll.Great video,thanks 👍🏻
Really appreciate this. I wondered what the Bru was for, thought you might be planning a glaze! Suspected you're no amateur John and the two handed bear claw roll was the convincer. I've been making bread with Canadian spring wheat a while now but never tried rolls -- looking forward to these : )
As a young man I did a 4 year apprenticeship as a baker and went on to bake in some home bakeries I stoped baking about 30 years ago for a living but it’s like riding a bike you never forget it was good to get back into it during lockdown 👨🏻🍳👨🏻🍳👨🏻🍳
Loved this video. Very informative
I really need exact measurements.please I don’t use mugs, and I think they are different sizes here in USA. Need exact amounts of flour , water, and lard. I made some that were good using your method but not measurements. I think they would be awesome if you could tell me exact ounces of flour , water and lard. Thankyou in advance
Try 500 g flour, 310g water, 7g yeast and 1 tablespoon vegetable oil and 1 teaspoon salt
Hi John I have made these rolls twice and they were very good but the dough was a bit dense, not fluffy. Any ideas where I'm going wrong?
I think you should give them more time in the second rise maybe an extra half hour and make sure the oven has reached the right temperature before you put them in 👨🏻🍳
@@johnnelson9133 thank you I'll try that. think I need a new oven!
Love it I try these xx👍🏴
Brilliant, takes me back to Kilwinning when i was a wee lad. Help with the us equivalent of "strong flower"?
White bread flour
Thanks for this - I'd never through to roll out my rolls with a rolling pin before proving - that's why they're always a bit too tall! And thanks for the rice flour tip, I'll need to make some to try and get the right texture on my rolls. Thanks again for sharing!
Sorry I took so long to reply but thanks
How long do you put them in the oven if you don’t want them as well fired please ?
Just keep your eye on them and take them out a couple of minutes early every oven is different so times might be different 👨🏻🍳
Loving the irn bru in the wine glass lol
OH AYE, BUT IS IT THE REAL McCOY OR THE SORT THAT WIZ CHANGED BY THAT BOABBY JAMIE OLIVER THE FANNYBAW WALLOPER THAT HE IS.
@@jeffharper9703 Or is it a girder?
@@alangaillard2988 IT'S MADE FAE GIRDERS DADDY'O
It’s not anything to do with Jamie oliver who in my opinion can’t cook s## t just saying 😂😂😂👨🏼🍳👨🏼🍳👨🏼🍳
@@johnnelson9133 I DAE LIKE TAE COOK A WEE BIT MASEL BUT NEVER WENT IN TAE THAT BOABBY'S JOINT IN GLESGA. I HEARD THAT HE HUD A BIG INFLUENCE ON IT WITH HIS STAND ON THE SUGARTAX. I WID NAE BE SURPRISED IF HE WIZ COMING AFTER OUR FISH & CHIPS DINNER WITH A FAT TAX.
ME MAW SAID ONCE " WEE JAMIE HAS GOT A LOOK ON HIS FACE LIIKE HE'S JUST ABOOT TAE PISH HIS TROOSERS" . WHAT A TEA COSY
Hi John,Can you knead the dough in a stand mixer for ten minutes or does it need to be by hand mate
Yes you can enjoy
Ta mate👍
Can these be frozen?
Just watched this today and I'm definitely giving these rolls a go. Can you use Semolina flour if no rice flour John?
Yes you can good luck 👨🏻🍳
Hi John, can you tell me if this is fast action yeast you use? That is what I have, is it ok to use and do I still need to mix it with the water?
You don’t have to add it to the water but don’t put salt directly onto the yeast mix flour and salt first before adding yeast 🏴👨🏻🍳
@@johnnelson9133 Thank you for the speedy reply John, I intent to make them tomorrow and it is fast action yeast. Looking forward to the experiment as previous attempts at rolls have always been a bit on the heavy side.
@@christinesmith3862 brilliant just make sure they have risen enough before you put them in the oven and that can take up to 2 hours in some cases
Thanks pal !
You make it look so easy.
My mouth is
watering, wishing I could
lather in Lurpak and
munch away !
Love and respect from
A Scottish Lassie, in
Australia.
I am definitely making
these today !
The rice flour is a new
ingredient for me, but
I'm sure they taste
Superb !
🙏🌹
If I may ask ...... is the
white lard a vegetable fat or
like a beef dripping lard ?
Just wondered if I make a full batch can I freeze the dough to use another day?
I really haven’t tried but you could give it a go and let me know the outcome
An Aussie 🇦🇺 here, making these rolls for the first time. I hate substituting but had to swap lard for butter as I’m too far from the shops. Dough looks good and is proving.
Great I hope you enjoy 🏴🏴🏴
John Nelson They turned out great! Thank you!
Brilliant 👍👍👍👍
Its been 10 years since i had a roll. These look like they’re up there with the best. Do they have the chewy texture? Im in Brazil so i dont know what strong flour would be called here. Is that just pork fat or beef dripping?
Strong flour is the protein content. All purpose or plain flour is usually about 10-10.5g. Cake flour is lower like 7-9g maybe, don't use this. Strong is another word for bakers flour or bread flour thus named for it's higher protein. If you look at the ingredients pick the highest protein. My bread flour (bakers flour/ Strong flour) is about 11 or 12g protein.
@@lynseywhite8667 THankyou very much for replying. I´ll have a look for this flour
next time I´m not under house arrest :o)
White bread flour if you can’t get lard just put a tablespoon of veg oil in
I live in England and really miss Scottish rolls. I've tried a number of recipes for Scottish rolls but none have tasted like the ones from the bakery. Thus is the first recipe I've tried that actually taste right
Im glad you liked them
They look lovely! Can't get a decent roll in London so looking forward to trying these. Think I will half the quantities as it's just me at home.
I hope you enjoy 👨🏻🍳
John! I’m fae Hamilton living in the USA. I read somewhere you would be possibly doing a dessert of sorts. Please keep posting! I’m making your rolls today! I’m missing hame so much! I’m even making my own fritters lol I can’t get home this year and I’m pure scunnered. Keep the recipes coming please :)
Yes cream rings old school stuff or strawberry tarts
Cool! Do it soon! Lol any chance u can give us precise measurements on the rolls? My mugs over here are way bigger lol
@@jellybeans29 no probs I’ll send you the proper weights 2morrow ps always remember really hot oven 👨🏼🍳👨🏼🍳
@@johnnelson9133 thank u!!!!! :)
Btw I shared ur link In my scots living in the USA group. ;)
John I made these the other day and they turned out absolutely amazing. I have never made bread in my life and did not think they would turn out. My husband and I had them with homemade tattie scones and egg. We bit into them then both said at the same time they taste like the ones from back hame ha! I am from Glasgow but stuck in NY at the moment. Thanks for posting this recipe please upload more. I am making another batch tomorrow oh and I am just using plain flour here as I canny find bread flour here. You totally made our day thanks again!!
I’m glad you liked, I hope you had a glass of irn bru to wash them down with
Just tried these John but I didn’t use the lard used oil, is the lard key? Came out fine but just didn’t burn enough on top? Is this because of no lard, had the oven on 260.
No oil is fine the secret is keep them in the oven to you get the colour you are looking for every oven is different therefore adjust timings to get it right for you keep experimenting until you get it right for you I’m working on a new recipe just now and when I get that right I will post a new video happy baking 👨🏻🍳👨🏻🍳👨🏻🍳👨🏻🍳
John Nelson cheers much appreciatied
2 well fired rolls wae some square slice, fried onion & broon sauce please. Jealous of the Irn Bru. Love fae a Scot livin in Canada. Excellent vid. Missed these for almost 20yrs, now can make them at home. Thanks John.
Brilliant glad you liked them👌👌
John,
Love to see you make the 'genuine' scots pie. Can't find a good recipe anywhere.
Scotch pie is really hard to make you need to have the right tins to make pie shells mould its a long procces it takes days for the moulds to dry before even starting to put the meat in them but wot ever recipe you look at online don't put mace in it not Scottish and taste like S*•t
Hi John I’ve been making these rolls since lockdown and every batch has been amazing. I’ve shared it with many and everyone who’s made them loves them. I continue to follow your recipe to the letter but have to admit that I swapped the Irn Bru for Chardonnay...hope that’s okay! Xx
Brilliant keep up the good work and have some irn bru in the fridge 👨🏻🍳
I tried making these today and failed. The result was the outer skin was ok but the middle was heavy and stodgy. Looking for help please. My local shop has stopped selling McGhees rolls and I'm desperate to make my own. I used the exact same brand of flour and yeast as in the video. Same measurements. The dough looked similar. Only things I can think of are the dough didn't seem to rise just as much as yours especially on the second proving. And my oven won't go as hot as yours. Would proving in a warmer place help do you think
Yes prove them somewhere that’s warm add some extra yeast about another 3gms
And leave them longer to prove
gave it another go today. Bearing in mind the extreme cold weather I used the boiler airing cupboard to prove. Made a big difference. Also 1 and half packets yeast as you suggested. And a full 10 mins of vigorous kneading. The result was much much better. Thank you