Morning roll
Airy, chewy bread roll popular in Scotland
The morning roll, also known as a softie (Scots: saftie), Scotch Morning Roll or a Glasgow roll (Scots: Glesga roll) is an airy, chewy bread roll popular in Scotland. It is widely eaten as a breakfast food with Scottish breakfast items such as bacon, Lorne sausage, black pudding, haggis, fried eggs and tattie scones, and there are many dedicated cafés and "roll shops" which primarily sell hot filled morning rolls.
Scottish morning rolls are sold in bakeries, petrol stations, newsagents and supermarkets. Their airy texture and savoury flavour is due to long fermentation periods of up to 16 hours.
01Variants
Recipes for morning rolls vary by baker and by area, with rolls made in Edinburgh being a little sweeter due to a higher fat content, and rolls in Dundee having more flour coating.
The well-fired roll is given a stronger flavour in its bulk fermentation and baked at a higher temperature, and has a dark crust. In addition to Scottish morning rolls in general, well-fired rolls are also known as Glasgow rolls.
In Fife, a cabin biscuit or cabin roll (Scots pronunciation: [ˈkebɪn]) 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. It is a bread roll and not similar to a biscuit in the conventional British sense.
Sources and credits
This article is adapted from the Wikipedia article “Morning roll”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
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