Sourdough Scottish Batch Rolls

Yield:

Nine (9) large rolls, ~140 grams each

Eighteen (18) small rolls — ~70 grams each

Ingredients:

Levain:

76 grams King Arthur all-purpose flour

3 grams potato flakes

76 grams water

40 grams sourdough starter

Dough:

550 grams King Arthur bread flour

50 grams spelt

400 ml liquid: 250 ml buttermilk + 150 ml water

35 grams lard

12 grams salt

12 grams sugar or 16 grams honey

All of the sourdough levain

Combine the flour, salt and sugar (if using) in a workbowl.

Add the lard and cut in as you’d do for a pie crust.

If using honey, add it to the water & buttermilk then stir in.

Pour the liquid in with the dry ingredients and stir with a spatula. Finish mixing with your hands.

Cover and set aside for 15-20 minutes.

Once well combined, cover and leave for 45 minutes.

Follow the Flemish Method to fold.

Cover and leave another 45 minutes.

Do the Flemish Method foldings a total of four times.

With each iteration, you’ll will notice how smooth the dough becomes.

After the fourth folding, cover and wait until the doughball doubles in size — about two hours.

Place in the fridge overnight, covered.

The following morning, take the dough out of the fridge and let it set at room temperature for an hour or two.

Split the dough into nine pieces or however many you plan to bake. We use a scale for accuracy but eyeballing is ok.

Flatten a piece of the dough into a small square.

Fold the corners into the center, roll it up then roll into a ball with your hand.

Finish by rolling each dough ball in rice flour.

Coat a baking pan with lard, PAM, etc. then dust with rice flour.

Lay out the rolls — equally spaced — in the baking pan.

Cover and leave to double in size.

Preheat your oven then bake at 450 for 18-20 minutes.

If you want a darker/thicker crust on top, use your broiler.