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@swraymonika: #koya #وەتەنەکەم💚🧿 #🖤🖤🖤🖤🖤🖤 #foruyou #ماشاءالله

Hazher kane kwrdae
Hazher kane kwrdae
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Wednesday 05 August 2026 16:00:08 GMT
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rawa10516
Rawa :
❤️❤️❤️
2026-08-06 01:56:38
0
rebar_1_
Rebar_kanikurdaye_پیرادی :
🥰🥰🥰
2026-08-05 20:51:33
0
rebar_1_
Rebar_kanikurdaye_پیرادی :
❤️❤️❤️
2026-08-05 20:51:28
0
rebandkanikurdaye
rebandkanikurdaye :
🌹🌹🌹
2026-08-05 19:48:27
0
koya4567643
koya :
❤️❤️❤️
2026-08-05 19:00:05
0
karzan.kakl3
karzan kakl :
❤️❤️❤️
2026-08-05 17:43:07
0
barezmhamad339
BAREZ☯🚸 :
❤️❤️❤️
2026-08-05 16:25:20
0
hastyar_23
﮼هەستیار ﮼کانی ﮼کوردەی⚜️ :
❤️❤️❤️
2026-08-05 16:18:02
0
jegramir
جێگر :
💜💜💜
2026-08-05 16:08:11
0
i4m.hawdang
HAWDANG KANE KURDAYE :
❤️❤️❤️
2026-08-05 16:05:29
0
bandikoya
bandi kanikurdaye :
❤️❤️❤️
2026-08-05 16:05:00
0
rashahadadd2
Rasha hadad :
❤️❤️❤️
2026-08-06 05:06:05
0
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🏴󠁧󠁢󠁳󠁣󠁴󠁿 CRISPY SCOTTISH MORNING ROLLS 🏴󠁧󠁢󠁳󠁣󠁴󠁿 There are 3 versions of a morning roll, softie, crispy, well fired. At home there are several ways to make it. By hand or by stand mixer. I prefer to use lard as the fat content in mine, but as a second best use vegetable shortening, which I am showing here. They both are 100% fat which makes tie getter rise, better texture and better flavour. At a push you can use butter, but suggest increasing the amount by 20% for fat content, or use clarified butter or ghee as the milk solids also affect the texture. Otherwise it’s my same standard recipe. Makes 9 rolls (I use an oven tray 23 x 30 x 5cm) 600g strong white bread flour 400ml water 35g lard 12g salt 12g sugar 7g instant yeast Course rice flour for rolling Add the yeast and 1 tsp of the sugar to the water and stir, set aside while you prepare the rest. Add the flour, salt and remaining sugar to a bowl, mix, then add the lard and rub in with your fingertips until like breadcrumbs - add all to the bowl of a stand mixer with the dough hook and while running add the yeasty water. Knead for 10 minutes. Place into an oiled Tupperware or bowl, cover and leave to double in size. Then place in the fridge overnight. Next morning, remove from dough onto a floured work top, and with floured hands fold over and weigh, then divide into 9 portions. You can do this by eye if you like. You don’t want too much flour as you want it to be a bit tacky to grip the surface when rolling into balls. Taking each piece, fold the corners into the centre, turn over and roll to a ball with your hand, then roll it all over in course rice flour. Oil your baking tray and dust it well with the course rice flour, then lay your rolls into it, 3 x 3 evenly spaced out. Cover and leave to double in size, they will be touching each other. I tried spritzing water over this batch before baking which worked well. Bake in a preheated oven at 220c for 15 minutes or so till the tops are golden and crispy. Link to order my new book SCRAN is in my bio. #morningrolls #scottishmorningrolls #breakfast #bacon #homemade
🏴󠁧󠁢󠁳󠁣󠁴󠁿 CRISPY SCOTTISH MORNING ROLLS 🏴󠁧󠁢󠁳󠁣󠁴󠁿 There are 3 versions of a morning roll, softie, crispy, well fired. At home there are several ways to make it. By hand or by stand mixer. I prefer to use lard as the fat content in mine, but as a second best use vegetable shortening, which I am showing here. They both are 100% fat which makes tie getter rise, better texture and better flavour. At a push you can use butter, but suggest increasing the amount by 20% for fat content, or use clarified butter or ghee as the milk solids also affect the texture. Otherwise it’s my same standard recipe. Makes 9 rolls (I use an oven tray 23 x 30 x 5cm) 600g strong white bread flour 400ml water 35g lard 12g salt 12g sugar 7g instant yeast Course rice flour for rolling Add the yeast and 1 tsp of the sugar to the water and stir, set aside while you prepare the rest. Add the flour, salt and remaining sugar to a bowl, mix, then add the lard and rub in with your fingertips until like breadcrumbs - add all to the bowl of a stand mixer with the dough hook and while running add the yeasty water. Knead for 10 minutes. Place into an oiled Tupperware or bowl, cover and leave to double in size. Then place in the fridge overnight. Next morning, remove from dough onto a floured work top, and with floured hands fold over and weigh, then divide into 9 portions. You can do this by eye if you like. You don’t want too much flour as you want it to be a bit tacky to grip the surface when rolling into balls. Taking each piece, fold the corners into the centre, turn over and roll to a ball with your hand, then roll it all over in course rice flour. Oil your baking tray and dust it well with the course rice flour, then lay your rolls into it, 3 x 3 evenly spaced out. Cover and leave to double in size, they will be touching each other. I tried spritzing water over this batch before baking which worked well. Bake in a preheated oven at 220c for 15 minutes or so till the tops are golden and crispy. Link to order my new book SCRAN is in my bio. #morningrolls #scottishmorningrolls #breakfast #bacon #homemade

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