Aberdeen Softies

Name: Aberdeen Softies
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Yield: 8 servings
Cuisine: Scottish
Ingredients: 450 g strong white bread flour; 50 g Plain flour; 7 g fast-action dried yeast; 1 tsp caster sugar; 8 g Fine sea salt; 40 g Unsalted butter; 150 ml Whole milk; 175 ml warm water; 30 g extra plain flour

Traditional north-east Scottish morning rolls with a pillowy texture, pale floured tops, and an ultra-soft crumb.

🇬🇧United Kingdom· North East Scotland

Prep: 25 min
Cook: 14 min
Total: 39 min
Servings: 8
Difficulty: Easy
Calories: 265 kcal

Ingredients

0 of 9 gathered

Servings

450 g strong white bread flour — plus extra for dusting
50 g Plain flour — gives a softer crumb
7 g fast-action dried yeast — 1 standard sachet
1 tsp caster sugar — to feed yeast
8 g Fine sea salt — about 1.5 tsp
40 g Unsalted butter — softened at room temperature
150 ml Whole milk — lukewarm
175 ml warm water — around 38°C
30 g extra plain flour — for liberal surface dusting

Equipment

•Large mixing bowl
•Baking tray
•Measuring jug
•Wire rack
•Clean tea towel

Nutrition

Per serving, approximate

Calories: 265 kcal
fat: 5 g
carbs: 47 g
fibre: 2 g
protein: 8 g
calories: 265 kcal

Instructions

1
Sift the strong white flour, plain flour, and salt into a large mixing bowl.
2
Rub the softened butter into the flour with your fingertips until evenly combined.
3
Stir the fast-action dried yeast and caster sugar into the bowl.
4
Pour in the lukewarm milk and warm water, stirring into a soft, sticky dough.
5
Knead on a lightly floured work surface for 10 minutes until smooth and elastic.
6
Place the dough in an oiled bowl, cover, and prove for 1 hour until doubled.
7
Knock back the dough gently and divide it into 8 equal portions.
8
Shape each portion into a flat round disc roughly 1.5 cm thick.
9
Dust the rolls generously with plain flour and place onto a floured baking tray.
10
Cover loosely and leave to prove for 30 minutes until puffy.
11
Bake at 200°C (180°C fan) for 12 to 14 minutes until pale and soft.
12
Transfer to a wire rack and cover with a clean tea towel immediately.

Chef's tips

Do not let the rolls brown heavily in the oven; a true softie must remain pale and tender. Wrapping the warm rolls inside a clean tea towel straight after baking traps steam and guarantees an ultra-soft crust.

Ingredient substitutions

unsalted butter → traditional lard or vegetable shortening for an extra tender crumb
whole milk → unsweetened oat milk or soya milk for dairy-free baking

Storage

Store in an airtight bread bin or plastic bag for up to two days.

Reheating

Warm gently in an oven at 150°C for 3 to 4 minutes to restore softness.

Common mistakes to avoid

•Baking too long until the crust turns dark and crisp
•Skipping the flour dusting before the final prove
•Using boiling liquid which kills the yeast

Serving suggestions

Split open warm and spread thickly with salted Scottish butterFilled with grilled back bacon or Scottish square slice sausageStuffed with mature Scottish cheddar and sliced tomato