@habibshazada0: just enjoy 😉 #foryou #viral #trending #foryoupage #fyp ok

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Tuesday 30 June 2026 15:16:47 GMT
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sudais.ahmad3078
Sudais Ahmad :
hi
2026-06-30 16:41:37
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user21255982862975
hazrat, Umar :
2026-06-30 21:33:10
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farooqgopang324
بــــــلوچ ســـــــــــرکار :
jind🥰
2026-06-30 15:20:56
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.203341
🇬🇧2+2=1=خلقی= :
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2026-06-30 15:34:54
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malakirfan077
🫵Shakil 💔Khan🫶🌹🤫 :
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2026-06-30 15:19:43
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faizullahkhan1160
Faizullah Khan116 :
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2026-07-01 06:31:12
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faizullahkhan1160
Faizullah Khan116 :
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majidsafi11821 :
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2026-06-30 15:25:53
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ikramkhanking45
🌹🌹ikram🌹khan🤘🤘king🥀🇵🇰 :
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2026-07-01 04:12:07
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Love❤Pakistan 🇵🇰 :
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2026-06-30 20:59:58
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abbas.jani12
Abbas jani12 :
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2026-07-01 03:06:44
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qudratullah.kakar47
qudratullah kakar :
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2026-07-01 02:51:21
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r..f..d5
𓄂✮⃝💔 یار غدار✮⃝یار غدار💔𓅋 :
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2026-06-30 22:26:35
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Engr Bilal Barakzai :
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2026-06-30 22:15:41
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ashraf.khan567
🥇⚔️ملک اشرف خان⚔️🥇 :
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2026-06-30 21:45:42
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user7635859396384
saleem khang :
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2026-06-30 21:14:37
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2026-06-30 16:15:04
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Imran Mushtaq :
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2026-06-30 15:18:45
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🏴󠁧󠁢󠁳󠁣󠁴󠁿 MORNING ROLLS 🏴󠁧󠁢󠁳󠁣󠁴󠁿 A beloved part of a Scottish breakfast, and a regular on our family weekend breakfast menu growing up. I have been asked for this recipe a lot. I love baking bread at home and these are no exception. So if you fancy giving these a crack, this recipe is a belter!  Makes 8 rolls 500g white bread flour  400ml water  7g yeast 10g salt 10g caster sugar  35g lard First start by activating your yeast. Take 400ml of tepid water, NOT Luke warm. Really about body temp, any warmer and you will kill the yeast. Stir in the sugar and yeast and leave for about 15 minutes till the surface is foamy. In the meantime, add your salt and lard to the flour and rub between your fingers till it’s like breadcrumbs. Combine the flour mixture and yeast mixture into a stand mixer fitted with a dough hook and start kneading. Keep it running till dough is smooth and elastic. Tip into an oiled plastic tub and leave somewhere warm till doubled in size. Then stick it straight in the fridge overnight.  Next morning, tip the dough out into your work surface onto some flour. Knead together, then scatter some semolina over the dough and the surface and roll out to a rectangle.  Divide into 8 portions. I just eyeballed it, but you can weigh them if you like. Taking each roll, fold all the edges into the centre, turn it over and roll it with your hands into a ball. Roll that in the semolina again and tidy the shape up, place onto a lined baking tray. Do the same with all rolls and cover loosely with plastic wrap. The rolls want to double in size with the edges touching each other.  Place in a preheated oven at 205c for 15-20 minutes till golden brown.  Remove to a wire rack to cool a little then tear apart and fill as you will!  I am not claiming these are better than what you can buy, but they are a darn good morning roll if you like home baking! I know my family absolutely loved them!  #morningroll #glasgow #breakfast #tradition #brekkie #homemade #bread #baker #homecook #Recipe #scottishfood #fyp
🏴󠁧󠁢󠁳󠁣󠁴󠁿 MORNING ROLLS 🏴󠁧󠁢󠁳󠁣󠁴󠁿 A beloved part of a Scottish breakfast, and a regular on our family weekend breakfast menu growing up. I have been asked for this recipe a lot. I love baking bread at home and these are no exception. So if you fancy giving these a crack, this recipe is a belter! Makes 8 rolls 500g white bread flour 400ml water 7g yeast 10g salt 10g caster sugar 35g lard First start by activating your yeast. Take 400ml of tepid water, NOT Luke warm. Really about body temp, any warmer and you will kill the yeast. Stir in the sugar and yeast and leave for about 15 minutes till the surface is foamy. In the meantime, add your salt and lard to the flour and rub between your fingers till it’s like breadcrumbs. Combine the flour mixture and yeast mixture into a stand mixer fitted with a dough hook and start kneading. Keep it running till dough is smooth and elastic. Tip into an oiled plastic tub and leave somewhere warm till doubled in size. Then stick it straight in the fridge overnight. Next morning, tip the dough out into your work surface onto some flour. Knead together, then scatter some semolina over the dough and the surface and roll out to a rectangle. Divide into 8 portions. I just eyeballed it, but you can weigh them if you like. Taking each roll, fold all the edges into the centre, turn it over and roll it with your hands into a ball. Roll that in the semolina again and tidy the shape up, place onto a lined baking tray. Do the same with all rolls and cover loosely with plastic wrap. The rolls want to double in size with the edges touching each other. Place in a preheated oven at 205c for 15-20 minutes till golden brown. Remove to a wire rack to cool a little then tear apart and fill as you will! I am not claiming these are better than what you can buy, but they are a darn good morning roll if you like home baking! I know my family absolutely loved them! #morningroll #glasgow #breakfast #tradition #brekkie #homemade #bread #baker #homecook #Recipe #scottishfood #fyp

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