The morning roll[1] 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.[2][3][4][5]

In Fife, a cabin biscuit or cabin roll (/ˈk.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.[6][7][8] 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.[9]

See also


  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
  3. ^ Boult, Adam (22 March 2016). "Supermarket denies selling burnt bread: 'It's just well-fired'" – via
  4. ^ Mararike, Shingi (2 December 2018). "Scotland's food standards agency has warned that overcooked bread, crisps and chips carry cancer threat" – via
  5. ^ "The art of the crispy roll". The List. 3 July 2015.
  6. ^ "The Fife Larder 2nd Edition by List Publishing Ltd - Issuu".
  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.