The Iconic Scottish Morning Roll
Dear Diary,
I remember one particular day when my colleague and I had lunch together.
He unwrapped his food and out came what looked like a completely burned roll.
And I mean burned as in pitch black. No brown shade whatsoever left on the top.
“Something wrong?” - “Ehm well your roll, it’s a wee bit burned?”
He started laughing - “it’s meant to be like that”.
Me still confused. Well, you do you, is what I thought.
Later that day I did some research, I just couldn’t get over this burned roll.
So here you go, the story behind the Scottish morning roll, another national treasure.
The Scottish Morning Roll
You will find them piled up in every corner shop, petrol station and newsagent across the country.
They are essential for the traditional ‘hot breakfast roll’, which is filled with either a square sausage, black pudding or bacon. Some like to add a fried egg or tattie scone.
Before we moved offices, my colleagues loved to go to ‘Linda’s snack van’ around the corner to get their filled rolls.
Certainly not my first breakfast choice but it definitely provides you with enough energy to kick start the day.
What’s so special about the roll then?
They are pretty simple to make with only a handful of ingredients. Flour, milk, water, yeast and salt.
It’s one of those iconic Scottish recipes you don’t mess with.
However, there are 3 different types of a Scottish morning roll.
The Soft Roll
The soft, airy but slightly chewy roll with a crunchy crust is the classic version.
For me, they still have a very soft touch to them and are anything but crunchy. If compared to a German roll…
They usually come in packs of 6 or even 8, sticking all together. So you have to tear them apart when you eat them.
Depending on the region some are covered in flour, others more plain.
The Well-Fired Roll
So, this is the burned one from earlier.
They call it well-fired…
The roll as such is the same, it just stays in the oven for a bit longer.
I guess it’s all about the extra oomph coming from the burned top. Which might spice up the rather plain classic roll.
Like them or not but they certainly are something special.
And yes, Brits in general like to burn their toast, this much is true.
The Butteries or Rowies
If you go further up north towards Aberdeen, you’ll come across a totally different variation.
The rowie or buttery is a cross between a roll and (flat) croissant.
It’s made with layers of pastry and butter or lard, which gives it a flaky texture.
No doubt, they are a lot richer than the classic one.
I wouldn’t serve this as a savoury roll but rather spread some nice jam on it.
Anyhow, I think I will stick to my beloved German rolls for now.