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Morning roll recipe

 
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TxRover



Joined: 02 Jun 2018
Posts: 2216
Location: North Texas, USA

PostPosted: Sat Jun 04, 2022 4:07 pm    Post subject: Morning roll recipe Reply with quote

Still casting about on the World Wide Web, and have been unable to find a decent recipe for soft, floury morning rolls. Not the crispy crust Mortons or Glasgow style, but closer to the sandwich rolls seen here: https://profoodhomemade.com/sandwich-rolls/

Even that recipe fails to get the soft, light feel and taste, the pull apart/share nature of the rolls. The kind of rolls you used to get from the little baker down the street or the corner store. Anyone have a recipe or a link to look over and try?
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happy days



Joined: 08 Mar 2022
Posts: 124
Location: Kirkcaldy

PostPosted: Sat Jun 04, 2022 7:03 pm    Post subject: Reply with quote

TX try this recipe for soft rolls.

2ib 8 oz strong flour (bread flour)
3/4 oz of salt
1/2 oz milk powder
1&1/2 ozs of sugar
3 ozs of fat
2 ozs of yeast or one pkt of dried
1
1lb 6 oz of tepid water.

Put in a mixing bowl and run for about 7 minutes stopping to scrape down occasionally.

Hope this works for you as I have had this recipe for over 50 years.

Just to let you know I am a retired baker.


Ferment the dough for 1 hour knock back and let recover for about 20 minutes then weigh out into whatever size you want them to be.

Prove for about 40 minutes then bake for 10 to 15 minutes check and if ready remove from oven if not give another 5 minutes.
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TxRover



Joined: 02 Jun 2018
Posts: 2216
Location: North Texas, USA

PostPosted: Sat Jun 04, 2022 7:10 pm    Post subject: Reply with quote

happy days wrote:
TX try this recipe for soft rolls.

2ib 8 oz strong flour (bread flour)
3/4 oz of salt
1/2 oz milk powder
1&1/2 ozs of sugar
3 ozs of fat
2 ozs of yeast or one pkt of dried
1
1lb 6 oz of tepid water.

Put in a mixing bowl and run for about 7 minutes stopping to scrape down occasionally.

Hope this works for you as I have had this recipe for over 50 years.

Just to let you know I am a retired baker.


Ferment the dough for 1 hour knock back and let recover for about 20 minutes then weigh out into whatever size you want them to be.

Prove for about 40 minutes then bake for 10 to 15 minutes check and if ready remove from oven if not give another 5 minutes.


Happy to try it, do you have a preference for the “fat”? What temperature for the bake, 350f/175c?
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happy days



Joined: 08 Mar 2022
Posts: 124
Location: Kirkcaldy

PostPosted: Sat Jun 04, 2022 8:26 pm    Post subject: Reply with quote

Any type of fat e.g. lard, or marg or something along those lines. It's only used to enhance the crumb of the roll or bread. Baking temp 180 C would probably do just keep an eye on them whilst in the oven.

Any problems just put a message on here and I'll do my best to help.
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scotty



Joined: 12 Jul 2008
Posts: 8733
Location: Almost Dysart.

PostPosted: Sun Jun 05, 2022 8:00 am    Post subject: Reply with quote

Fair play to Happy days, for bread, rolls and pies he's grand although tbf he's no Jack Pillans!
But there's no point in asking him for great shortbread 🤔😁😉
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Big Alex



Joined: 12 Jul 2008
Posts: 485
Location: Cotswolds

PostPosted: Sun Jun 05, 2022 11:23 am    Post subject: Reply with quote

Jack Pillan?

Is that the Jack Pillan of the Pillans Bakery shop that was amongst those at Templehall, opposite the Tavern? These were the local shops to Carnethy Crescent where I spent my (very) early years. Pillan's Pies and Pineapple Ring were my favourites Razz
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WillieKirk



Joined: 08 Feb 2014
Posts: 1638
Location: Portobello

PostPosted: Sun Jun 05, 2022 12:21 pm    Post subject: Reply with quote

Pillans were at the bottom of Dunnikeir Road and Esplanade. Norrie was at North School at same time as me. Free pies were scarce - in fact non existent.
Surname was Pillans - like Nairns - does that make them Pillanses Pies?
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scotty



Joined: 12 Jul 2008
Posts: 8733
Location: Almost Dysart.

PostPosted: Sun Jun 05, 2022 1:29 pm    Post subject: Reply with quote

The bakehous and main shop was at the Port Brae, there was another shop at the west end (now Tony's Kebabs). When the business was bought out by the Carlton there was a Pillans bakery at Valley Gardens and one on Cross St in Dysart.
Jack sits in front of me in the South stand, when I'm home at new year he brings me a home made pie... If I've been a good boy!

Everybody raved about the Carlton rolls but the Store made the best. Stephens made damned good rolls these days too.

The Store for rolls, Pillans for pies and the Carlton for cakes, although as a wee boy I remember Wilkies bakehouse in Anderson St as being great too, by the time I was of drinking age no night out was complete without a 2am hot steak bridie and a fruit scone from the Broty on my way home from a night out.
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happy days



Joined: 08 Mar 2022
Posts: 124
Location: Kirkcaldy

PostPosted: Sun Jun 05, 2022 3:04 pm    Post subject: Reply with quote

Scotty there was also a Pillans bakery on St Clair Street just down from Keith's the Butchers was a different Pillans though. I remember when the Broty bakery was John Parks and his ingin pies were to die for if you remember to pour out the grease first.

As far as shortbread is concerned I didn't buy mines out of a shop and then bribed people to vote for me.
Rolling Eyes Laughing Razz
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wellyboot



Joined: 14 Jul 2008
Posts: 1986
Location: Aberdeenshire

PostPosted: Sun Jun 05, 2022 3:08 pm    Post subject: Reply with quote

scotty wrote:
The bakehous and main shop was at the Port Brae, there was another shop at the west end (now Tony's Kebabs). When the business was bought out by the Carlton there was a Pillans bakery at Valley Gardens and one on Cross St in Dysart.
Jack sits in front of me in the South stand, when I'm home at new year he brings me a home made pie... If I've been a good boy!

Everybody raved about the Carlton rolls but the Store made the best. Stephens made damned good rolls these days too.

The Store for rolls, Pillans for pies and the Carlton for cakes, although as a wee boy I remember Wilkies bakehouse in Anderson St as being great too, by the time I was of drinking age no night out was complete without a 2am hot steak bridie and a fruit scone from the Broty on my way home from a night out.


Was the broty near the bottom of St Clair street? Defo Carlton rolls for me. Best by far and cant get a decent roll in the North East of Scotland. Pillans pies and Stuarts the bakers apple turnovers plus a 10p mixture from the Templehall paper shop that had about 50 sweets in it!
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scotty



Joined: 12 Jul 2008
Posts: 8733
Location: Almost Dysart.

PostPosted: Sun Jun 05, 2022 3:37 pm    Post subject: Reply with quote

happy days wrote:
Scotty there was also a Pillans bakery on St Clair Street just down from Keith's the Butchers was a different Pillans though. I remember when the Broty bakery was John Parks and his ingin pies were to die for if you remember to pour out the grease first.

As far as shortbread is concerned I didn't buy mines out of a shop and then bribed people to vote for me.
Rolling Eyes Laughing Razz


Ha sore loser! If it's any consolation JP said mine was too rich (too much butter)
Unless I'm mistaken the Pillans on St Clair St was indeed up near Keith's butchers, I'm sure it was Jack Pillans uncle or possibly grandfather's brother.
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TxRover



Joined: 02 Jun 2018
Posts: 2216
Location: North Texas, USA

PostPosted: Sun Jun 05, 2022 11:20 pm    Post subject: Reply with quote

happy days wrote:
Any type of fat e.g. lard, or marg or something along those lines. It's only used to enhance the crumb of the roll or bread. Baking temp 180 C would probably do just keep an eye on them whilst in the oven.

Any problems just put a message on here and I'll do my best to help.


Quite a nice result when I halved the recipe and tried it. Closest so far, and quite tasty, ta!
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happy days



Joined: 08 Mar 2022
Posts: 124
Location: Kirkcaldy

PostPosted: Mon Jun 06, 2022 12:20 am    Post subject: Reply with quote

Glad to help now if you want a good shortbread recipe I'll give you one cause Scotty buys his locally. Laughing Laughing Laughing
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