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.
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