8 cavity Yorkshire pudding or muffin tray, 2 mixing bowls and clean tea towel

1 egg white
2 tsp sugar
¼ tsp salt
2 tbsp oil
½ tsp vinegar
200ml milk
250g FREEE Brown Bread Flour
2 tsp quick yeast
oil, for tins
flour, for dusting

200°C, Fan 180°C, 400°F, Gas 6

1. Rub some oil around the inside of 8 Yorkshire or muffin tin holes.
2. Put the egg white, sugar, salt, one spoon of the oil, the vinegar and milk into a bowl and whisk well.
3. Add the flour and yeast, and mix into a smooth thick batter.
4. Cover with an upturned bowl and leave in a warm place to double in size for 1-2 hours.
5. Sprinkle the last spoon of oil over the batter and use a spatula to turn the mixture a couple of times in the bowl, to form an oily, doughy mass.
6. Divide the doughy mass between the holes of the Yorkshire or muffin tin.
7. Cover loosely with a clean tea towel and leave to rise for 35-40 minutes.
8. Pre-heat the oven.
9. Sprinkle some flour over the top of the rolls and bake for 15-20 minutes.
10. Transfer the rolls to a wire rack and allow to cool completely before slicing.
11. Re-heat the rolls for a couple of minutes before serving.