How to make scottish rolls Hand made

[@seanbrady9981]

As a Scottish boy from the central belt who has been on the other side of the world for ten years, the tone, presentation and everything in this video took me right back and made me dead happy, cheersies John!

[@johnnelson9133]

glad you liked the video

[@brendantorrance3539]

As a Scottish boy that just moved to the other side of the world. I’m in dire need of a sausage n scone doubler on a Scottish roll..!! American sausage if pure shite 😂

[@brianquinn8213]

Much appreciated. Living in Western Australia 🇦🇺 for the last 13 years. Have made these several times now. Brilliant!

[@mcmak666]

Nice to be shown how Scottish morning rolls are made by a genuine Scottish person. Loved the Iron Bru in a wine glass on the side 😂

[@johnnelson9133]

Made in Scotland from girders 👍🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@angelasloan5277]

Made these today for my Scottish husband. He was a happy boy! Thank you John they were amazing! Haven't had this good a roll since we were living in Airdrie and used to go get bacon rolls or rolls with sliced sausage!!!

[@johnnelson9133]

Good on you

[@albertthomson5030]

Thanks John, I’m in Melbourne and haven’t had a roll in sausage for 18 years, I made the square sausage a couple of days ago and your rolls are in the oven now, getting ready for the game tonight, rolls’n sausage at half time. Thank again!!!

[@johnnelson9133]

Brilliant hope you enjoy

[@CelticRose]

Thanks for showing me how it’s done, I’m going to make these tomorrow 😁

[@owenbrown2983]

BEST RECIPE I’ve tried. Made 1st batch yesterday , making 2nd batch now, just waiting for the rolls to prove before going in the oven. I’ve been making my own bread for the last couple of years, but never had any real success with scotch rolls until now. I didn’t have any lard so I used vegetable oil as you said in your one of your comments. They came out fantastic. I’m going to send the link to relatives in San Diego. From Musselburgh. Thank you John.

[@marianlawrie8614]

How much vegetable oil did you use ?

[@jamesreid5584]

Can you tell me the volume of the mug he uses or what you used yourself?

[@ianryan5727]

As a Scot living in england I miss propper morning rolls, the supermarkets here sell them but they are a poor shadow of what they are supposed to be sadly. I cant wait to try that. Cheers.

[@jamesspiers6496]

Hi John, Just to let you know that I have now finished my 27th batch of rolls without a failure!! The only change I have made is to use Trex Shortening instead of lard for health reasons but they still turn out the same. My English wife insists of having a Batch of theses beauties at least once a week. They also freeze very well and the last one tastes as good as the first one!!

[@johnnelson9133]

Brilliant wow 27th batch good shout using Trex 👍👍

[@dinagreaves6686]

WoW jst the way I like thm 😋 😋 thy look absolutely delicious ❤ thnx you fr video 👍🏽

[@katemcn]

Best one I've seen yet. Will give it a try, and he speaks my language. 🙂

[@flynscotsman11]

Mr Nelson thank you so much for the video and recipe, I had tried several other recipe's and they had failed miserably.I just made 8 of your rolls this morning and they were amazing. Thanks again from a Scotsman who now lives in the mid west of the U.S.A

[@johnnelson9133]

I’m glad you liked and tried them and I hope you had a wee glass of Irn-Bru ..... the next video will be how to make Cream Rings

[@flynscotsman11]

@@johnnelson9133 its hard to find the Bru over here but i will be waiting to see how you make the cream rings .have a good weekend sir

[@rosehoover1220]

What is strong flour

[@ay-bk6vo]

Never been able to make rolls before but I now make a batch of these every week. I use a kitchenaid instead of kneading and it works perfectly. They also freeze really well. Thank you for sharing!

[@johnnelson9133]

Thanks for watching and thanks for your info 👨🏼‍🍳👨🏼‍🍳

[@Jimmie16]

Been baking for years and I loved watching this, the spoon was a surprise LOL.

[@renfrewrose1]

Thanks so much for taking the time to share your knowledge with us. My husband (who loves to bake bread) watched it with me, and all the ingredients are now on the shopping list. These rolls will be great with my square slice, or even better.....chips and curry sauce! Thanks from this expat in New Hampshire 🍺

[@anntthiel6003]

Just wondering about measured amounts please

[@DavidWilson-tm2bj]

Thanks very much.Proper Scottish Rolls made beautifully

[@n4e780]

Wow looked absolutely delicious, will give them a go. So tired of awful bread in England, it all tastes tasteless I very rarely eat bread now. So will definitely make Scottish bread. Made stoties the other week they were delicious, so easy to make. Cooked them slowly on the stove, my husband and son and his boys loved it. Looking for more recipes from Scotland. Thank you so much for taking the time to improve our lives.

[@johnnelson9133]

Thank you very much you will love them don’t forget Irn Bru

[@jamesspiers6496]

Hi John, Just to let you know I have now made 5 batches of your rolls and they are great with Lorne sausage or Bacon. I did run out of lard on one occasion and used butter and they still turned out very well but the taste was a little more creamier than normal. I use a bread bag to keep them in and they last the whole week although I did give the last one a 30 sec blast in the microwave and again they were brilliant. Thanks very much for the recipe.

[@johnnelson9133]

Fantastic keep up the good work 👨🏼‍🍳

[@davemillar2936]

Good job, brings back memories when i used to do my roll round in the sixties up at 5am to deliver them before going to school

[@johnnelson9133]

👨🏼‍🍳👨🏼‍🍳👨🏼‍🍳👨🏼‍🍳 fantastic

[@saoirsecrerand]

Going to make these for my Glaswegian grandparents (living in England) for christmas, the practice batch are great. Thanks so much for such an easy recipe!!

[@johnnelson9133]

Brilliant 👍👍

[@beadot8629]

Thank you. Just the recipe I’ve been looking for. They look delicious and your instruction is just spot on.

[@johnnelson9133]

Happy baking 🥂🏴󠁧󠁢󠁳󠁣󠁴󠁿❣️

[@camstarstorm1]

Thankyou for sharing this recipe, I'm in Yorkshire and I love a Scottish roll. I've just made 24 rolls, just about to give some to my mate who's scottish she will be over the moon

[@johnnelson9133]

Fantastic👍

[@DezY-jl3gr]

Beautiful! Thank you.

[@terranova837]

Thanks for the recipe John, I have made several batches of these rolls over the last year and they turned out really good. I don’t have an oven with convection air so I leave them in longer and then broil for a wee bit.

[@ogshaggymac]

This is brilliant. Cheers from Australia.

[@regalbox]

Excellent recipe, made these this morning and just scoffed two with burgers, many thanks for sharing this recipe

[@carolinebillig2148]

They look fabulous. I miss the rolls. Thanks for sharing

[@karenjakobsen3607]

Made these and just had to say thank you they are delicious.

[@Elizabeth-xz5pg]

Made these bad boys and jist like the whans fae the dairy downstairs morning before school in Dalmarock Rd, Siddles I think it was but that was 60 odd years ago. Only thing I never had was the Irn brew instead I had a cup of stong tea. And I agree these bad boys are good. That's the way you do it.

[@johnnelson9133]

Brilliant 😀

[@stevewall3246]

Your recipe worked fantastic. My son and son-in-law said it’s the best they’ve had apart from the ones that they buy in Scotland. Thank you so much PS my son-in-law is Scottish

[@johnnelson9133]

Fantastic I'm glad you liked them

[@martingartley2602]

Hey John, love this. Moved out of Glasgow last year and the only thing I miss is these rolls. Deffo going to try this next weekend. Would it have any negative effect if I made this dough and followed the steps to where the rolls are on the tray but left them to prove overnight rather than a couple of hours? Cheers buddy!!

[@spacial2]

Used to go buy these fresh from the baker, Happy days. Haven't had a good Scottish roll for over 40 years.

[@johnnelson9133]

Give it a go 👨🏻‍🍳👨🏻‍🍳👨🏻‍🍳

[@spacial2]

@@johnnelson9133 Definitely intend to. Since retiring, I've baked almost everything and will be making these tomorrow morning. Can I ask, do you have any recipe ideas for the filling in a Scotch pie?

[@johnnelson9133]

@@spacial2 I’ll get back to you on that one I used to make 100s of them daily and I got the butchers to give me meat with a lot of fat in it and add salt pepper bread crumbs and water brilliant nothing beats a good scotch pie

[@spacial2]

@@johnnelson9133 No, you're right. I make a pretty good hot water pastry, but so far, the best thing I can fill it with is Haggis. (Which I will say, is excellent!). Incidentally, I live on S Coast England so getting a decent Scotch pie is not easy. When our local butcher gets in those or haggis for that matter, it's usually gone quite quickly.

[@katemcn]

That's twice I've done these now. I've passed your video on to friends. Fantastic recipe, Delicious John.

[@johnnelson9133]

Sorry I took so long to reply thanks for watching

[@johnmcdonagh1607]

John, brilliant pal 👍. Square sausage on well fired rolls. 😉

[@marygittens7127]

Wow first time trying rolls great easy to follow directions, turned out great , will be making them again , even did the rice flour thanks

[@BLUEHORIZON-g2b]

Superb John, GREAT Vid and easy to follow instructions from star to finish !!! I'm making these, oh, btw, what temp for a gas oven please mate ?

[@ogshaggymac]

Gas mark 10,or 500f 😊

[@BLUEHORIZON-g2b]

@@ogshaggymac cheers buddy.

[@annettestirling2338]

Just made these....FANTASTIC.... thank you..sent a photo of them to my son but he doesn’t believe I didn’t buy them...👍👍👍

[@johnnelson9133]

Brilliant 👍

[@andrewsjourney667]

Can't wait to try this out, I'm originally from Glasgow and for more than 2 years deprived of a crispy roll because living on the Isle Of Skye they don't exist......... until now 🤣 just wish you ripped wan a them bad boys open 👌

[@CatherineAustin-z3s]

Cheers John I'll look.forward to the next video

[@joanmacpherson6728]

So glad to have seen this, I made mine less fired but will give them a bit longer next time. Thank you so much.

[@rosscopcoltrain8059]

Great skill there John. It’s a pleasure to watch you at work. You make it look easy.

[@johnnelson9133]

Thanks

[@zw5509]

Best recipe I have seen for the Morning Roll, thanks! Need some Lorne Sausage and Black puddin' to go in it or just some Roast Chicken Tatty chips and butter! Great pictures of 'The Bhoys' too! A Glaswegian now State side!

[@johnnelson9133]

Sorry I took so long to Reply Hail Hail

[@Lynn-ig2vr]

Hi John. Go you, they look absolutely fab! I’m itching to try yer recipe. You said 260c fan, my fan oven max temp is 220c. Would it be possible for me to still give it a go in my lower temp oven or would it be a waste of time? I’d appreciate any help or advice. Cheers

[@AMUNDOE]

Hi I noticed this aswell as my oven only goes to gas Mark 9 - 240 Celsius, I'm thinking even if you put them in a bit lower but for longer and keep an eye on them you'd be fine.

[@michaelodonohue6506]

I have made this many times and keep getting better and better so thanx a lot m8 😋😋😋

[@jacquelinemcdowall5369]

Going to give them a go tomorrow. I'm from Motherwell and have lived on mull 33 years and miss the glesgi rolls! Thanks for showing me how to make them!

[@johnnelson9133]

Good luck send me a photo of your finished product 👨🏻‍🍳👨🏻‍🍳

[@kaystuart8851]

Will definitely have a go at these. Can I just say how refreshing it is to watch a demonstration without any fuss or inane background music. However, don’t pay any attention to the auto-generated commentary, or you will end up probably in Noah’s ark with having to bring deer in and deal with piranha with a digestive problem. Perhaps someone could come up with a Scottish version of auto-generated text. Thank you very much for a brilliant demonstration.

[@OneMoreWeekend]

John, These are fantastic. Do you have a recipe for Scottish Plain Bread (Like Mothers Pride). I cant find anything for it anywhere ?

[@johnnelson9133]

I have made loaves with the same recipe as the rolls and they were brill only problem is the slicing of the bread but you can bye a bread slicer

[@patsig7632]

I'm getting all nostalgic. I've just discovered you John. I'm trying these tomorrow. Wee suggestion for your wee 'left-over' loaf: Scottish baguette, macbaguette... I live in France and it was sooo refreshing to watch your down to earth no nonsense style . No fancy oh la-lahs. Irn' bru in a wine glass - pure class. I'll be dreaming of square sausage on yer rolls. Thanks.

[@shanebenson7164]

looked good final result, must try this, without getting sticky up on hands

[@johnnelson9133]

if you have a mixer stand with a dough hook no mess but if you don't this is the way you do it please try and enjoy

[@iancairns8192]

John you're an absolute star. I have now made two batches and the result has been mouth watering good. Thanks very much. PS Sugar Free Irn-Bru is an affront to Scotland, a man of your talents deserves the best, go full sugar.

[@anthonyhussey3997]

Curries Red Kola ftw.

[@Gazza72]

Hi John,Can you knead the dough in a stand mixer for ten minutes or does it need to be by hand mate

[@johnnelson9133]

Yes you can enjoy

[@Gazza72]

Ta mate👍

[@danagibson5696]

More cooking please. Rolls were excellent 😋

[@marianlawrie8614]

Thank you John , Can I use olive oil instead of Lard ?

[@johnnelson9133]

Yes go for it

[@terrykenny]

gonna try that looks lovely. thanks

[@terencebrannan3970]

Fantastic John....living in Canada now so don't have access to all the traditional food from back home unless you go to a Scottish store and they charge a fortune....been making my own Square slice now for a couple of years....these rolls will top it off...thanks pal

[@johnnelson9133]

Brilliant 👍

[@mleggieri801]

Thanks so much for sharing this with us! I love well-fired rolls with onion slice and broon sauce, or they say in Glasgow, square sausage! Great job!!!!!!

[@johnnelson9133]

Sorry I took so long for watching the video Cheers

[@CatherineAustin-z3s]

John do you have Any recipe books for your bread and rolls cos I'd buy one for sure ,

[@johnnelson9133]

Thanks but I haven't, I haven't even had the time to do another video but as soon as I do have the time I will do so

[@quanyin3099]

Thanks pal ! You make it look so easy. My mouth is watering, wishing I could lather in Lurpak and munch away ! Love and respect from A Scottish Lassie, in Australia. I am definitely making these today ! The rice flour is a new ingredient for me, but I'm sure they taste Superb ! 🙏🌹 If I may ask ...... is the white lard a vegetable fat or like a beef dripping lard ?

[@raymondgimay4642]

Hi John can you make more Scottish recipes? Thanking you Patricia

[@johnnelson9133]

Hi Patricia I think the next video will be cream rings or iced cream buns if there is anything you can think of let me know 👨🏻‍🍳👨🏻‍🍳

[@rosemarylincoln2583]

Brilliant video and these rolls were a great success! Thank you 😊

[@shad9342]

KZbin subtitles on this video are hilarious.. Anyway, I can't wait to give these a go.

[@REALITY_ONLY_PLEASE]

Takes me right back to my granny’s place in Cumbernauld in the 70s.

[@johnnelson9133]

👨🏼‍🍳👨🏼‍🍳👨🏼‍🍳 thanks

[@stevemack60]

Excellent video. Thanks John.

[@johnnelson9133]

Cheers

[@leodhasach...]

Really appreciate this. I wondered what the Bru was for, thought you might be planning a glaze! Suspected you're no amateur John and the two handed bear claw roll was the convincer. I've been making bread with Canadian spring wheat a while now but never tried rolls -- looking forward to these : )

[@johnnelson9133]

As a young man I did a 4 year apprenticeship as a baker and went on to bake in some home bakeries I stoped baking about 30 years ago for a living but it’s like riding a bike you never forget it was good to get back into it during lockdown 👨🏻‍🍳👨🏻‍🍳👨🏻‍🍳

[@ionaskye1]

John I made these the other day and they turned out absolutely amazing. I have never made bread in my life and did not think they would turn out. My husband and I had them with homemade tattie scones and egg. We bit into them then both said at the same time they taste like the ones from back hame ha! I am from Glasgow but stuck in NY at the moment. Thanks for posting this recipe please upload more. I am making another batch tomorrow oh and I am just using plain flour here as I canny find bread flour here. You totally made our day thanks again!!

[@johnnelson9133]

I’m glad you liked, I hope you had a glass of irn bru to wash them down with

[@gerryporter1041]

Can I knead the dough in a bread maker and do the rest by hand?

[@johnnelson9133]

yea go for it

[@gerryporter1041]

Cheers John, they look the biz.

[@brothergrubenski2603]

is the loaf you made the same as Scottish plain bread ?

[@brothergrubenski2603]

I guess nobody knows

[@domo_hudson]

Loving the irn bru in the wine glass lol

[@jeffharper9703]

OH AYE, BUT IS IT THE REAL McCOY OR THE SORT THAT WIZ CHANGED BY THAT BOABBY JAMIE OLIVER THE FANNYBAW WALLOPER THAT HE IS.

[@alangaillard2988]

@@jeffharper9703 Or is it a girder?

[@jeffharper9703]

@@alangaillard2988 IT'S MADE FAE GIRDERS DADDY'O

[@johnnelson9133]

It’s not anything to do with Jamie oliver who in my opinion can’t cook s## t just saying 😂😂😂👨🏼‍🍳👨🏼‍🍳👨🏼‍🍳

[@jeffharper9703]

@@johnnelson9133 I DAE LIKE TAE COOK A WEE BIT MASEL BUT NEVER WENT IN TAE THAT BOABBY'S JOINT IN GLESGA. I HEARD THAT HE HUD A BIG INFLUENCE ON IT WITH HIS STAND ON THE SUGARTAX. I WID NAE BE SURPRISED IF HE WIZ COMING AFTER OUR FISH & CHIPS DINNER WITH A FAT TAX. ME MAW SAID ONCE " WEE JAMIE HAS GOT A LOOK ON HIS FACE LIIKE HE'S JUST ABOOT TAE PISH HIS TROOSERS" . WHAT A TEA COSY

[@iantough7220]

Been looking for a good recipe for Scottish morning rolls this is Fan Dabi Dozi thanks John ,Ian Krankies

[@Unchopopo]

Gonna give yer rolls a go. Look amazing by the way!👏 If you have any other recipies please get them up on here. Looking forward to the next one man. 👍

[@Greenbets]

Great recipe! Easy to follow. Made successfully and tasted amazing! Thanks

[@johnnelson9133]

Sorry it took so long to reply thanks

[@scottcoombe]

Thanks so much for the video....just made some and the rolls are great...Top Man.

[@babsyred9710]

Need to try these,so miss a well fired roll.Great video,thanks 👍🏻

[@alextempleman2757]

Loved this video. Very informative

[@jellybeans29]

John! I’m fae Hamilton living in the USA. I read somewhere you would be possibly doing a dessert of sorts. Please keep posting! I’m making your rolls today! I’m missing hame so much! I’m even making my own fritters lol I can’t get home this year and I’m pure scunnered. Keep the recipes coming please :)

[@johnnelson9133]

Yes cream rings old school stuff or strawberry tarts

[@jellybeans29]

Cool! Do it soon! Lol any chance u can give us precise measurements on the rolls? My mugs over here are way bigger lol

[@johnnelson9133]

@@jellybeans29 no probs I’ll send you the proper weights 2morrow ps always remember really hot oven 👨🏼‍🍳👨🏼‍🍳

[@jellybeans29]

@@johnnelson9133 thank u!!!!! :)

[@jellybeans29]

Btw I shared ur link In my scots living in the USA group. ;)

[@mikemccloskey141]

Scottish rolls how long do I put this in the blender.

[@ronalddevine9587]

Is there any chance you could list the ingredients by weight? Here in the USA we have specific measuring cups and spoons. Many of us are now using scales to weigh flour, etc. Many thanks 😊.

[@w11granny72]

They look lovely! Can't get a decent roll in London so looking forward to trying these. Think I will half the quantities as it's just me at home.

[@johnnelson9133]

I hope you enjoy 👨🏻‍🍳

[@djm299]

Brilliant, takes me back to Kilwinning when i was a wee lad. Help with the us equivalent of "strong flower"?

[@johnnelson9133]

White bread flour

[@dmcdmc7166]

They look AWESOME! Will need to give it a try. Hope I can find the right ingredients in Japan!

[@johnnelson9133]

Brilliant 🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿👨🏻‍🍳👨🏻‍🍳

[@catchi515]

2 well fired rolls wae some square slice, fried onion & broon sauce please. Jealous of the Irn Bru. Love fae a Scot livin in Canada. Excellent vid. Missed these for almost 20yrs, now can make them at home. Thanks John.

[@johnnelson9133]

Brilliant glad you liked them👌👌

[@sharnndurning7952]

Can these be frozen?

[@patriciakeir3044]

Hi John I’ve been making these rolls since lockdown and every batch has been amazing. I’ve shared it with many and everyone who’s made them loves them. I continue to follow your recipe to the letter but have to admit that I swapped the Irn Bru for Chardonnay...hope that’s okay! Xx

[@johnnelson9133]

Brilliant keep up the good work and have some irn bru in the fridge 👨🏻‍🍳

[@audtor6163]

Its been 10 years since i had a roll. These look like they’re up there with the best. Do they have the chewy texture? Im in Brazil so i dont know what strong flour would be called here. Is that just pork fat or beef dripping?

[@lynseywhite8667]

Strong flour is the protein content. All purpose or plain flour is usually about 10-10.5g. Cake flour is lower like 7-9g maybe, don't use this. Strong is another word for bakers flour or bread flour thus named for it's higher protein. If you look at the ingredients pick the highest protein. My bread flour (bakers flour/ Strong flour) is about 11 or 12g protein.

[@audtor6163]

@@lynseywhite8667 THankyou very much for replying. I´ll have a look for this flour next time I´m not under house arrest :o)

[@johnnelson9133]

White bread flour if you can’t get lard just put a tablespoon of veg oil in

[@derrickhalliday205]

Hi John , loved the video. made my first batch today, but the rolls have a strong floury taste. Maybe you can give me some advice how to correct it. ?

[@johnnelson9133]

Did you take a picture 👍

[@mick6116]

Thanks for this - I'd never through to roll out my rolls with a rolling pin before proving - that's why they're always a bit too tall! And thanks for the rice flour tip, I'll need to make some to try and get the right texture on my rolls. Thanks again for sharing!

[@johnnelson9133]

Sorry I took so long to reply but thanks

[@Westeross]

Delicious 👍🏻🇦🇺👍🏻

[@linseymain254]

Just watched this today and I'm definitely giving these rolls a go. Can you use Semolina flour if no rice flour John?

[@johnnelson9133]

Yes you can good luck 👨🏻‍🍳

[@rosehoover1220]

I really need exact measurements.please I don’t use mugs, and I think they are different sizes here in USA. Need exact amounts of flour , water, and lard. I made some that were good using your method but not measurements. I think they would be awesome if you could tell me exact ounces of flour , water and lard. Thankyou in advance

[@ewanp]

Try 500 g flour, 310g water, 7g yeast and 1 tablespoon vegetable oil and 1 teaspoon salt

[@drewrobertson2425]

didnt say what the temp of oven what gas mark or o`ceg

[@tallyhorizzla3330]

Now that is how l like my rolls to look,well done and crusty,not pale and soggy like they seem to think we prefer.

[@johnnelson9133]

thanks

[@markgillies8702]

You sir are a genius ! Ex-pat living in the US and one of the things I miss the most from Glasgow. Followed the recipe and they were perfect. Thanks so much !

[@johnnelson9133]

Thanks Mark 🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@inapatience5727]

Any idea how much 4 mugs of flour weighs ? My mugs are all different sizes. Thank you.

[@johnnelson9133]

600 grams flour 450ml water 30 grams lard 7grams salt 14grams sugar 7grams yeast 👨🏼‍🍳👨🏼‍🍳

[@inapatience5727]

@@johnnelson9133 thank you so much for prompt reply. They look great.

[@johnnelson9133]

Can you send a picture

[@viviennenesbitt8797]

Hi John I have made these rolls twice and they were very good but the dough was a bit dense, not fluffy. Any ideas where I'm going wrong?

[@johnnelson9133]

I think you should give them more time in the second rise maybe an extra half hour and make sure the oven has reached the right temperature before you put them in 👨🏻‍🍳

[@viviennenesbitt8797]

@@johnnelson9133 thank you I'll try that. think I need a new oven!

[@SquintyBubbles]

Thanks so very much for making this video. It was so informative and really useful. Would you be able to make one with a recipe for soft rolls please? Or if you could recommend a good recipe? I'm a blow-in to Parkhead from Northern Ireland and I wasn't brought up on your morton's rolls. Thanks so much again for taking the time to make your video.

[@johnnelson9133]

I’m working on a soft roll recipe using half milk half water and using butter rather than lard and turning oven temp down to 200c and baking them until a light brown in colour I’ll let you know how they turn out the next video I make will be cream rings or iced cream buns 👨🏻‍🍳👨🏻‍🍳

[@SquintyBubbles]

@@johnnelson9133 Thanks! I was just looking there at some other videos and they were using milk and butter too. Their presenters weren't drinking Irn Bru though, so I wasn't sure if they were to be trusted. 😏 I'm subscribed, so looking forward to your next video. Will be trying these breakfast rolls anyway for my son. I know he'll definitely enjoy them!

[@hildakerr5312]

John. I'm a little late in finding your video...I made some with your recipe..delicious! My problem is that i broke my wrist and have a hard time working the dough. Will your recipe work with a bread machine as far as prepping the dough? I'm hoping you can help me out. Thanks.

[@johnnelson9133]

Yes if it is just to mix the dough should not be a problem

[@johnnelson9133]

Ps I would have done it with a mixer and a dough hook but I don’t have one that’s why I do it by hand

[@hildakerr5312]

@@johnnelson9133 Thank you for your response...Setting my machine up now!

[@hildakerr5312]

Hello John. I made them using the bread machine to prep the dough. Shared them with my friends..also from back home. They LOVED them! Thank you for the recipe and tutorial! Cheers!

[@johnnelson9133]

@@hildakerr5312 Brilliant 👨🏻‍🍳👨🏻‍🍳

[@georgejackson4105]

How do you make the black Glasgow morning rolls? They are almost impossible to find these days, but as a kid I loved them.

[@johnnelson9133]

I would leave them in the oven longer when I was making them we called then we’ll fired rolls

[@georgejackson4105]

@@johnnelson9133 My sister worked for Greggs in Glasgow in the 1980's. She says they would brush the top of the rolls with butter (but I think she means stork marge, lol) and this would accelerate the blackening process, without burning or overcooking the inside of the rolls. Can you confirm, or is just leaving them longer a better solution? Thanks.

[@johnnelson9133]

George Jackson can’t say I have ever put butter on the top of a roll just leave them in longer it will only a few minutes just keep your eye on them

[@georgejackson4105]

@@johnnelson9133 Hi John, the only thing leaving them in longer to go black on top did was to cause them to go rock solid with a really thick tough crust and make them inedible. This was without them even being fully dark.

[@georgejackson4105]

I think the secret is butter John. My sister says she used butter. A few other KZbin videos say to use butter too and to not overbake them. 10 minutes is still enough.

[@sedulousdabbler5468]

Mate, they look the dogs. Delicious.

[@christianras259]

John.what.is.your.hydration.to.make.your.scottish.buns.christian.from.Aotearoa.new.zealand.have.a.good.one

[@patriciakeir3044]

Hi John, just made my third batch of your Scotch Roll recipe and they are the best yet. I can honestly say that they could easily compare with some of the best on the market anywhere in Scotland. Have a few friends making them too and everyone is surprised at just how easy they are...obviously when you’ve got the best teacher. Take care and keep well xx

[@johnnelson9133]

Brilliant keep up the good work glad you liked the video 👨🏻‍🍳👨🏻‍🍳👨🏻‍🍳

[@christinesmith3862]

Hi John, can you tell me if this is fast action yeast you use? That is what I have, is it ok to use and do I still need to mix it with the water?

[@johnnelson9133]

You don’t have to add it to the water but don’t put salt directly onto the yeast mix flour and salt first before adding yeast 🏴󠁧󠁢󠁳󠁣󠁴󠁿👨🏻‍🍳

[@christinesmith3862]

@@johnnelson9133 Thank you for the speedy reply John, I intent to make them tomorrow and it is fast action yeast. Looking forward to the experiment as previous attempts at rolls have always been a bit on the heavy side.

[@johnnelson9133]

@@christinesmith3862 brilliant just make sure they have risen enough before you put them in the oven and that can take up to 2 hours in some cases

[@jmc2284]

John, Love to see you make the 'genuine' scots pie. Can't find a good recipe anywhere.

[@johnnelson9133]

Scotch pie is really hard to make you need to have the right tins to make pie shells mould its a long procces it takes days for the moulds to dry before even starting to put the meat in them but wot ever recipe you look at online don't put mace in it not Scottish and taste like S*•t