Scottish black pudding stars in these easy-to-make mini bread/dinner rolls. Serve with your favourite Scottish meal - this would be perfect on Burns' Night!
Place flour, yeast, sugar and salt in a large bowl and crumble in the black pudding.
Melt the butter and pour into the lukewarm water. Pour into the flour/black pudding bowl and stir well with a wooden spoon to combine.
Turn out onto a floured surface and knead well for 10 minutes to form a smooth and elastic bowl. Persevere, it will come together nicely.
Lightly grease a clean bowl, place the bread dough in it and cover. Leave in a warm place to double in size for two hours.
Punch down the dough and turn out onto a floured surface. Knead and cut the dough into 50 gram balls.
Form into small, round dinner rolls and place on a baking tray.
Cover and leave to rise in a warm place for 30 minutes.
Meanwhile, preheat your oven (and a pizza steel, if using) to 200 C/ 180 C fan/ 400 F/ Gas 6.
Dust the dinner rolls with a little flour and bake in the centre of the oven for 15 minutes.
Transfer the bread rolls to a wire rack to cool, covering with a clean tea towel to allow the escaping steam to soften the crust. Store in an airtight container.