Morning rolls with hot sauce
- Prepare
- overnight
- Cook
- 30 mins to 1 hour
- Serve
- Makes 6
- Dietary
- Pregnancy-friendly
Morning rolls are a Scottish breakfast staple and here they are filled with haggis and Lorne sausage for a perfect brunch.
Ingredients
For the hot sauce
- 500ml/18fl oz Irn-Bru
- 2 Scotch bonnet chillies, seeds removed and roughly chopped
- ½ onion, roughly chopped
- 1 garlic clove
- 50ml/2fl oz lemon juice
- 50ml/2fl oz white vinegar
- pinch MSG
- 50ml/2fl oz vegetable oil
For the morning rolls
- 375g/13oz very strong white bread flour, plus extra for dusting
- 4g sugar
- 4g salt
- 5g dried active yeast
- 30g/1oz lard or vegetable shortening
- 300ml/10fl oz cold water
- rice flour, for sprinkling
To serve
Method
To make the hot sauce, bring the Irn-Bru to the boil in a saucepan. Turn the heat down and simmer to create a reduction.
Place the chillies, onion, garlic, lemon juice, vinegar, MSG and oil in a blender and blend until smooth.
Add the blended mixture to the Irn-Bru, stir and leave to thicken slightly. Leave overnight to allow the flavours to develop.
To make the morning rolls, place the flour, sugar, salt and yeast in a large bowl. Add the lard and work to combine until no large chunks of fat remain. Add the water and mix to combine, starting on a slow speed and gradually increase to medium–high.
Knead at this speed for 20–25 minutes or until the dough has transformed into a smooth ball that pulls away from the sides of the bowl. Perform the window-pane test by taking a small piece of dough and pulling it taut. If the dough holds together when it is thin enough for light to pass through, the dough is ready. If the dough falls apart at this stage, knead for a few more minutes.
Transfer the dough to a large bowl. Cover the bowl with a damp tea towel or cling film for about 1 hour, or until doubled in size.
Once the dough has risen, use wet hands to knock back the dough. Transfer the dough to a heavily floured work surface and cut into twelve equal pieces (about 120g/4½oz per roll).
Make the pieces flat and pull the edges to the centre, kind of like a dumpling. Lay the ball on its seam and roll against the surface with a cupped hand until a taut ball is formed.
Place the twelve rolls in a deep baking tray (ideally with 5cm/2in sides) and sprinkle generously with the rice flour. Wrap the tray tightly in cling film and place in the fridge for 8–12 hours. This slow rise in the fridge will give the rolls their distinct flavour and beautifully dappled surface.
Preheat the oven to 240C/220C Fan/Gas 9.
For crispy rolls, bake for 28–30 minutes. Leave the rolls to cool completely before slicing open with a bread knife.
To serve, cook the haggis in the oven at 180C/160C Fan/Gas 4 for 10–12 minutes. Heat the oil in a frying pan and fry the sausage slices, tattie scones and eggs. Layer the fillings inside each morning roll and cover with hot sauce.
