Glasgow rolls

[Mz Taz]

You can buy Glasgow rolls in the Caley Store in Saltcoats 3 times a week.Monday Wednesday and Fridays had not heard of these until recently and then had one light as a feather and as mentioned not doughy at all with a true crispiness to the outside

[Meg]

Where's the Caley Store Miss Taz - is that opposite the old school at the top of the brae? Will make sure I swing by there to buy some for the freezer.

Meg

[Mz Taz]

Hi Meg

Yes just opposite corner from school.

[daveccmcc]

thank you mac for the roll recipe,they were just as good as i remembered, I did try google but never got lucky,tried ask/and bing/and jeeves. I have it at last breakfast will vever be borring again. dave

[morag]

Forgot about this topic until my kids and I were reminiscing about 'gran's rolls and bacon (or sausage). Now the kitchen's still no' quite done but I've had my cook books back for a while!

3tsps (1/2oz) dried east
1tsp caster sugar
or 1oz fresh yeast
3 lb plain flour
1 1/2 pints warm water
4 - 6 level tsps salt, adjust for taste
1 1/2 oz lard, optional
reconstitute dry yeast in 1/4 pt of the water or cream fresh yeast with a little of the water until frothy.
place 1 1/2 lbs of flour into large bowl, add risen yeast liquid and all remaining water, mix to a batter. Leave to sponge for about an hour. Add remaining flour, salt and lard (cut into small pieces). Mix to a smooth dough and knead for 10 mins.
Divide and shape dough, place on to greased baking sheets, cover with tea cloths and leave to prove in a warm place 45 - 50 mins until risen.
Glaze with a salt solution (2 tsps salt to 2 tbsps water) for crusty rolls.
Bake at 425 - 450, gas 7 - 8, 10 -15 mins for rolls,
1 lb loaves 35 - 40 mins,
2 lb loaves 45 - 50mins.