A Scottish tradition and a Wilson Christmas morning tradition my whole life, the morning roll, is somewhat of an enigma.

Not only in what exactly it is, as it varies from region to region, but also trying to describe it to others.

It’s not an easy thing to put to words, as there’s nothing exactly like it, not that I’ve found anyways.

It looks vaguely like a scone, but doesn’t taste like one at all. It’s buttery like a Croissant, but there’s no layers at all. It’s bun-ish, but like no other bun you’ve ever had.

It’s a crispy, buttery blob.

At least this version of the morning roll anyways. In our house it’s called a Rowie.

The next quandary is, what do you put on your Rowie?

This is a much debated topic amongst our family. One must start with more butter of course. You can’t have too much butter, as everything is better with butter.

But then the dialogue begins. Marmalade, Jam or Lyle’s Golden Syrup? For me there’s only the one correct option, Lyle’s. Never could quite get the hang of marmalade, too bitter for me.

But no matter your choice, (Lyle’s) these are an incredible treat that comes along only a handful times a year.Not because they are complicated. They are very simple and easy to make.

But they do take some time. So one must think ahead. The night before kind of ahead. You can’t wake up Christmas morning, or any morning for that matter, and decide to whip these up.

They are made the evening before you want to serve them, and plan for three and a half hours to prep them, though only 10 minutes worth of work.

You’ll likely have everything you needed to make them already in your pantry. And if you have Lyle’s at home already you get some bonus points.

Heck, Id be surprised if you have even heard of it.

So now let’s just get on with it. I really hope you enjoy these delicious treats.

Rowies

Ingredients:

2 cups flour

I cup luke warm water

1 teaspoon sugar

1 teaspoon salt

I packet yeast (7 grams)

4 ounces butter,softened to room temperature

Method:

In a bowl combine water sugar and yeast. Bloom the yeast for 15 minutes to ensure it’s viable.

Add salt and flour and stir to combine.

You should end up with a shaggy, fairly dry dough. This step is important as this will determine the final shape of your morning rolls. If it’s too slack add a bit more flour.

Cover the bowl and let rise for 3 hours. The dough should triple in size.

Add the butter and combine well by hand. Incorporate the butter into the dough very well.

Line two cookie sheets with parchment paper.

Portion the morning rolls onto the pans. I divide the dough into eight equal portions. Four per tray, leaving enough room for the rolls to grow overnight.

Cover with another sheet of parchment paper sprayed with nonstick cooking spray and leave to rise overnight at room temperature, six to eight hours. In the morning uncover the rolls.

Bake at 450° for 17 to 20 minutes until the bottom is golden brown.

Spread with butter, Lyle’s and enjoy.