Scots chef reveals how to make perfect crispy morning rolls in your own home

Fraser Wright has revealed his recipe for a crispy morning roll
Fraser Wright has revealed his recipe for a crispy morning roll -Credit:Fraser Wright

The roll and sausage is a delicacy with a difference in Scotland. And while the square sliced sausages generally take most of the acclaim, a morning roll provides the perfect package for the geometric meat treat.

Crispy on the outside and soft on the inside, they are found in most newsagents, corner shops, and supermarkets in central Scotland (and beyond) and dwarf all other competitors.

Scottish bakeries Morton's and McGhee's are the best in the business when it comes to producing the iconic roll. But if you enjoy cooking at home, food historian Fraser Wright has made a recipe that is perfect for anyone who wishes to give it a go themselves.

The expert said: "You need to start these the night before you want to eat them, however they last well and toast very well too."


• 500g Canadian strong white bread flour (found in various supermarkets) - or flour with a high gluten content, i.e. at least 14 per cent

• 400ml cold water

• 30g lard or vegetable shortening

• 10g sugar

• 5g fast action yeast

• 10g salt

For the Coating

• 50g plain flour

• 50g rice cones/flour (found in various supermarkets)


1. Mix the fat and flour in a mixing bowl before stirring in the sugar, salt, and yeast. Next, pour in the water and mix it all together - it should make a wet dough.

2. Take the dough out of the bowl and knead it for around a minute until it becomes smooth and all the ingredients are thoroughly combined.

3. Return the dough to the bowl and cover it loosely with cling film. Place it in the fridge to ferment for around 12-16 hours.

4. The next morning combine the rice cones and plain flour for the coating. Take a large baking sheet and dust it liberally with the coating mixture (make sure to leave enough to coat the rolls).

5. Liberally dust a suitable surface with the rice/flour coating mixture and place the dough on top.

6. Use a dough scraper to divide it into eight separate pieces - but don't worry if it is sticky or messy as morning rolls aren't meant to look perfect, their uniqueness is part of their beauty.

7. Dust your fingers with the coating mixture and take the first piece of dough, and dip it into the coating mixture, then place it on the baking sheet. Repeat this for each piece. Don't worry if they are not in the shape of a traditional roll but try to keep in the air that is inside the dough.

8. Make sure each piece is close to each other so that they bake together when they rise. Leave them to rise for 1-2 hours until they double in size.

9. Preheat an oven to 250˚C then place the sheet on a high shelf for 15-20 minutes or until the tops have darkened. If you want well-fired rolls, you can toast them for a little bit longer.

Now, all that is left is to add your square sausage (and potato scone, egg, black pudding... or whatever other toppings you fancy), slather it in your favourite sauce, and tuck in.

These rolls are best eaten fresh, so only make as many as you plan to eat.

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