Morning roll

The morning roll,^[1] also known as a softie (Scots: saftie), 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, 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.^[2]

Variants

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.^[3]

The well-fired roll is given a stronger flavour in its bulk fermentation and baked at a higher temperature, and has a dark crust.^[4][5][6][7] They are alternatively known as a Glasgow roll, which can also apply to morning rolls in general.^[8]

In Fife, a cabin biscuit or cabin roll (/ˈkeɪ.bɪn/ or /ˈkæ.bɪn/) 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.^[9][10][11] It is a bread roll and not similar to a biscuit in the conventional British sense.

See also

• Breakfast roll