Masterchef Australia star shares secret to making 'Glasgow' crispy morning rolls
If you've not come across Ali Stoner on Instagram or Youtube then you are missing out.
The Glasgow-born social media star is lighting up social media and delighting fellow Scots with her deep dive into Scottish cuisine, reviving old recipes and creating epic modern takes that has seen her gather a legion of followers from all over the world on her Roving Haggis Instagram account.
The Scot, who lives in Australia, even appeared on the 14th series of Masterchef over there in 2022, but has continued her passion for cooking online and is known to bring fellow Scots expats 'to tears' with recipes that remind them of home.
Ali took time out of her busy schedule to tell us about one recipe that is very close to our hearts – the humble morning roll.
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The cornerstone of a true Scottish breakfast, Ali said: "For most Scots like me, they were just rolls we had for breakfast, almost taken for granted in their regularity and consistency.
"When I moved away from Scotland to England, it was what I started looking for and craving them, they are as unique to Scotland as croissants are to France, but not as available outside the country.
"How is it that flour and water put together in different places all over the world can be so uniquely different yet so connected to where they come from? Scottish morning rolls remind me of my dad and walking to the paper shop with him. I think it’s all about connection, and introducing them to my kids by making them at home is such an important part of my story.
"I love baking bread at home and these are no exception. So if you fancy giving these a crack, this recipe is a belter!"
Nae rolls at the shop? No worries.
Ali's (Glasgow) morning roll recipe
Makes 8 rolls
What you'll need:
Makes 8 rolls
500g white bread flour
400ml water
7g yeast
10g salt
10g caster sugar
35g lard
How to make them:
First start by activating your yeast. Take 400ml of tepid water, NOT Luke warm. Really about body temp, any warmer and you will kill the yeast. Stir in the sugar and yeast and leave for about 15 minutes till the surface is foamy. In the meantime, add your salt and lard to the flour and rub between your fingers till it’s like breadcrumbs.
Combine the flour mixture and yeast mixture into a stand mixer fitted with a dough hook and start kneading. Keep it running till dough is smooth and elastic. Tip into an oiled plastic tub and leave somewhere warm till doubled in size. Then stick it straight in the fridge overnight.
Next morning, tip the dough out into your work surface onto some flour. Knead together, then scatter some semolina over the dough and the surface and roll out to a rectangle. Divide into 8 portions. I just eyeballed it, but you can weigh them if you like. Taking each roll, fold all the edges into the centre, turn it over and roll it with your hands into a ball. Roll that in the semolina again and tidy the shape up, place onto a lined baking tray. Do the same with all rolls and cover loosely with plastic wrap. The rolls want to double in size with the edges touching each other.
Place in a preheated oven at 205c for 15-20 minutes till golden brown.
Remove to a wire rack to cool a little then tear apart and fill as you will!
If you haven't already, do yourself a favour and follow Ali's excellent Instagram account, where you'll find recipes from everything from tablet and skirlie to tattie scone tacos and a square sausage roll.
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