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The morning roll is an airy, chewy bread roll popular in Scotland.

The well-fired roll is given a stronger flavour in its bulk fermentation and baked at a higher temperature, and has a dark crust.

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. It is a bread roll and not similar to a biscuit in the conventional British or American sense.

Scottish morning rolls are sold in bakeries, petrol stations and newsagents.

See also

• Breakfast roll

References

1. Maw Broon's Cookbook. Waverley Books. 18 October 2007. p. 18. ISBN 978-1-902407-45-6.
2. "EU rules could see the end of traditional Scottish well-fired rolls" – via www.eveningtelegraph.co.uk.
3. Boult, Adam (22 March 2016). "Supermarket denies selling burnt bread: 'It's just well-fired'" – via www.telegraph.co.uk.
4. Mararike, Shingi (2 December 2018). "Scotland's food standards agency has warned that overcooked bread, crisps and chips carry cancer threat" – via www.thetimes.co.uk.
5. "The art of the crispy roll". The List. 3 July 2015.
6. "The Fife Larder 2nd Edition by List Publishing Ltd - Issuu". issuu.com.
7. "Cabin Roll – Baynes the family bakers".
8. "Cabin Biscuit".
9. Wright, Fraser (24 March 2016). "The history of Glasgow morning rolls, including a recipe for making your own". The Scotsman | Food and Drink. Archived from the original on 17 August 2016.

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