MORNING ROLLS

These rolls have been so popular. Contrary to classic Scottish fare, they are not soft, white and floury, but chewy, crisp and crunchy with seeds instead. We fire them well for flavour – borderline blasphemy when it comes to the roll or bap in these parts.

Preparation 35 minutes, plus rising Cooking 20 minutes Makes 8 300G WARM WATER

250G STRONG WHITE BREAD FLOUR, PLUS DUSTING 250G GRANARY FLOUR

10G DRIED INSTANT ACTION YEAST

10G SALT

SUNFLOWER OIL, FOR GREASING

SMALL HANDFUL OF PUMPKIN, LINSEED, SUNFLOWER AND POPPY SEEDS SEMOLINA, FOR DUSTING

1 Put all the ingredients, except the oil, seeds and semolina, in a free-standing mixer. Mix on a medium speed for 10 minutes until the dough is smooth and elastic. If doing this by hand, knead for 15 minutes. The more you work the dough, the better, as it will help the rolls hold their shape when proving and stop them from flattening in the oven. Set aside in a lightly oiled bowl to prove for 30-45 minutes or until nearly doubled in size.

2 After the first prove, knock back on a lightly floured surface and divide the dough into 100g balls. Roll underneath the curve of your hand to form a tight ball.

3 In a bowl, mix the seeds. Grease and line a baking sheet with greaseproof paper and dust with semolina. Brush the tops of the rolls with a little more water, then, holding them by the base, dip the wet tops into the seed mix. Place on the prepared baking sheet, spacing them out a little. The semolina helps if you need to move the rolls.

4 Prove for a further 30-45 minutes or until doubled in size and slow to spring back when touched. During this time, preheat the oven to its hottest possible setting, 240°C (220°C fan oven) gas mark 9. Once proved, bake for 20 minutes until golden brown and hollow sounding when tapped underneath. Eat on the day of baking.