Scottish White Rolls

There are a number of special regional rolls (such as the Aberdeen morning rolls or "Rowies") but this a recipe for plain white bread rolls. The finished rolls should be light and airy.

Ingredients (makes 16 rolls):
500g/1lb plain white flour
2 teaspoons salt
275ml/10oz warm water
2 teaspoons dried yeast
2 teaspoons brown sugar
2 teaspoons vegetable oil

Method:
Dissolve the yeast and sugar into about half the quantity of warm water in a jug and leave in a warm place with a cloth over the top. The yeast will begin to froth in about ten minutes. The flour should be in a large bowl with the salt added and mixed. The flour should preferably be slightly warm too.
Pour the yeast mixture into the flour and knead, either by hand or with a mixer with a dough hook. Add more water to make the texture so that it does not stick to your hands but is moist.


Once it is well kneaded, form it into a ball, cover the bowl with a cloth and leave in a warm place. When the mixture has risen to about double its original size, knead it again until it has returned to its original volume.


The dough can then be divided into 16 and formed into individual balls. Pull the dough from the top to the bottom so that the top looks smooth. Place on lightly oiled oven trays, leaving space between each one, and cover with a cloth. Leave the rolls to rise again in a warm place, for about 30 minutes. Finally, bake in a hot oven, 200C/400F/Gas Mark 6 for about 20 minutes, until brown on top - some people prefer their rolls "lightly fired" while others prefer to bake them for longer and have a more burnt surface.