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.
(Makes 16 rolls):
500g/1 lb plain white flour
2 teaspoons salt
275ml/10 oz warm water
2 teaspoons dried yeast
2 teaspoons brown sugar
2 teaspoons vegetable oil
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.
Summary: Summary text here
- 500 g plain white flour
- 2 teaspoons salt
- 275 ml warm water
- 2 teaspoons dried yeast
- 2 teaspoons brown sugar
- 2 teaspoons vegetable oil
- How to do it.
- more how to do it.
- more how to do it.
Notes go here.
Preparation time: 20 min Cooking time: 5 mins Total time: 25 min Yield: 6 servings
Diet type: Meat and eggs
Meal type: appetiser
Culinary tradition: Scottish
- Cut the apples
- roll the pastry
- sprinkle the sugar
- wash with the egg
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