Blair Atholl Watermill morning rolls

Makes 16

800g strong white flour

10g fine sea salt

10g sugar (optional)

14g dry yeast

40ml good quality olive oil

450-500ml lukewarm water Place all the ingredients into a large bowl in the order above and mix well. The aim is to achieve a soft but not sticky consistency, so add a little more water or flour as required. Remove the dough to a work surface and knead for up to 10 mins. The dough should be soft and silky looking. Brush a bowl with water, place the dough in the bowl and cover with cling film. Leave in a warm place for 60-90 mins until it has doubled in size. Empty the dough onto a work surface. Add a bit of flour if sticky by sprinkling small amounts on the dough, hands and surface when needed. Divide into approximately 100g pieces and roll each into a ball shape. Place the balls onto two floured trays, spaced apart. Cover with a large polythene bag and leave to prove for 45-60 mins. Bake in a pre-heated oven at 250°C/gas mark 9 for 7-10 mins until brown on the top and bottom. Leave to cool on a wire rack for 20 mins. works in the tea room serving the cakes and making the lunches. The couple live in a house just across the road. As more people choose to make their own bread, Rami has started teaching baking skills, running twice-monthly workshops, except in August, the busiest month for the mill. “From farmer to miller and baker was a big step, but one I’m glad I made,” he says. “I like the fact that I am following in the footsteps of millers over hundreds of years. There’s something satisfying about being at the mercy of the elements, if only in a small way.”