Not to blow my own trumpet, but I made these rolls today. They are the closest thing I’ve ever had this side of Scotland to the rolls I grew up with.
I used this recipe that was published in The Scotsman. It involves overnight fermentation in the fridge, and the trick to getting the crispy outside is coating them with a mixture of plain flour and rice flour before baking.
Main problem is 500g of flour makes only eight rolls! And it’s kinda hard to get bread flour at the moment.
This guy gets it. The start of a 16-tweet thread, and following on from my thoughts the other day.
I had to go to the store yesterday.— Stonekettle (@Stonekettle) May 13, 2020
I wear a mask, like responsible people do. Mine’s a professionally made cloth mask with a replaceable N-95 insert.
And I’m not too proud to wear it.