Member recipe

Scotch Rolls

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Cooking time

Prep: 1 hour and 35 minutes Cook: 15 minutes

Skill level



8-10 rolls

White bread rolls - great for sandwiches

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  • 500g Strong White Flour
  • 7g Easy Bake Yeast
  • 2 Tsp Salt
  • 1 Tsp Sugar
  • 100ml Whole Milk (plus a little extra for finishing)
  • 200ml Water (combined with milk to luke warm temperature)
  • 3 Tbsp Olive Oil
  • Coarse Semolina for dusting


  1. Prepare a baking sheet by lightly greasing with oil (I use kitchen roll to lightly grease, rub off most so the tray is almost dry) then lightly dust the baking sheet with flour.

  2. Combine the flour, yeast, sugar and salt in a bowl. Create a small well then add the combined milk and water (luke warm temperature). If you have a food mixer, knead for 5 minutes using the dough hook attachment. If you don't have a food mixer, knead for at least 10 minutes by hand. Let the dough rest for 5 minutes.

  3. Knead the dough for a further couple of minutes then divide into 8-10 pieces, kneading and shaping into rounds. Place evenly onto baking sheet.

  4. Brush each roll with whole milk and then dust with coarse semolina.

  5. Proof the rolls in a warm place for about an hour, or until doubled in size. Pre-heat the oven to 230°C/210°C fan/Gas Mark 8. Once proofed, bake in oven for 15 minutes, until golden brown.

  6. Wrap the baked rolls in a clean tea towel and leave to cool (wrapped) on a wire rack.

Comments, questions and tips

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6th May, 2018
They should have doubled in size during the proof stage. They will expand a bit but not too much more on baking. Make sure your water and milk mixture is at hand hot temperature to activate the yeast :)
Natalie Ann's picture
Natalie Ann
24th Dec, 2017
Wasn't sure about this but they worked really Well!
Craig Strachan's picture
Craig Strachan
1st May, 2018
Should I expect the rolls to expand in the oven? Just now i have Scotch roll bites.
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