*Scotch Pie, Haggis, Lorne Sausage, Red Pudding, Clapshot, a good single Malt...
I can buy them in some of the supermarkets around here but the quality varies, even between batches, so I can end up with just a white roll.
As my other bread making attempts have worked well (and the pizza dough is a regular success) I thought I would turn my hand to attempting these fluffy white rolls.
Having searched for many recipes online I plumped for this ONE as it seemed to tick all the 'boxes' description wise.
Dough duly made and after an hour to prove then divided into 10 rolls I left them for a further 45mins to rise before baking.
The end result was quite close to the type of roll I was after, certainly light and fluffy. Taste wise they have a faint hint of a Brioche roll (probably due to the inclusion of the egg and sugar) so I will be doing a second batch excluding the egg, vegetable oil and sugar to see how they compare.
Overall though, I am pleased with the result.
Rolls update:
Trying a variation on the above I reduced the sugar to about 3/4 tablespoonful and they were less Brioche like - also only made six large rolls...
