Scottish rolls

From my English friend Ian. 

800g strong white flour (I use 400g of AP and 400g of Bread flour, King Arthur)

50g oil (I use canola or olive)

9g instant yeast 

500ml warm water 

1 tbsp sugar (approx 17g)

11g of salt

Semolina powder (for dusting). You can also just use regular flour or sesame seeds.

Dissolve the sugar into your warm water, then add your yeast and allow to sit for 5 minutes to activate. Mix in the oil.

While waiting for the yeast, mix the flour and salt together.

Mix by hand or with a stand mixer and dough hook. Add liquids to your flour in 3 stages, allowing time for the liquid to be absorbed each time. Once fully incorporated, knead for 10 minutes then allow to rise for 1 hour, or until doubled in size. You can also let the mixer do most of the kneading then hand knead for a couple of minutes afterwards. You may need to adjust the amount of flour during the stand mixer phase, but the dough should be quite soft.

You can get 12 normal sized rolls out of this amount of dough, but if you wanted bigger rolls you could do 10 or 8 instead. Use a scale to get same sized portion of dough; they should be around 112g (roughly) for 12 equal sized rolls. Roll into balls and lay out on a baking tray, on top of baking parchment.

Allow to rise for about an hour, then dust the tops generously with semolina powder (this gives them that distinctive texture of morning rolls). Heat your oven as hot as it'll go (mine is set to 475F). Cook the rolls on the top shelf for around 10 to 12 minutes, or longer if you like darker tops. You may need to rotate the baking tray halfway through for even baking.