Morning roll explained

The morning roll[1] is an airy, chewy bread roll popular in Scotland.

The well-fired roll is given a stronger flavour in its bulk fermentation and baked at a higher temperature, and has a dark crust.[2] [3] [4] [5]

In Fife, a cabin biscuit or cabin roll (or) is a local variant. Originating in Buckhaven, extra sugar was added to extend the life of the roll, for use by crews on fishing boats. They bear distinctive prick marks on top.[6] [7] [8] It is a bread roll and not similar to a biscuit in the conventional British or American sense.

Scottish morning rolls are sold in bakeries, petrol stations and newsagents.[9]

See also

Notes and References

  1. Book: Maw Broon's Cookbook . 18 October 2007 . Waverley Books . 978-1-902407-45-6 . 18.
  2. Web site: EU rules could see the end of traditional Scottish well-fired rolls. www.eveningtelegraph.co.uk.
  3. Web site: Supermarket denies selling burnt bread: 'It's just well-fired'. Adam. Boult. March 22, 2016. www.telegraph.co.uk.
  4. News: Scotland's food standards agency has warned that overcooked bread, crisps and chips carry cancer threat. Shingi. Mararike. December 2, 2018. www.thetimes.co.uk.
  5. Web site: The art of the crispy roll. July 3, 2015. The List.
  6. Web site: The Fife Larder 2nd Edition by List Publishing Ltd - Issuu. issuu.com.
  7. Web site: Cabin Roll – Baynes the family bakers.
  8. Web site: Cabin Biscuit.
  9. Web site: The history of Glasgow morning rolls, including a recipe for making your own . Fraser . 17 August 2016 . live . 24 March 2016 . Wright . https://web.archive.org/web/20160817165409/http://foodanddrink.scotsman.com/food/the-history-of-glasgow-morning-rolls-including-a-recipe-for-making-your-own/ . The Scotsman Food and Drink.