Baps – Scottish Morning Rolls
Print recipe
| Serves | 12 to 18 baps |
| Prep time | 1 hour |
| Cook time | 20 minutes |
| Total time | 1 hour, 20 minutes |
| Allergy | Wheat |
| Dietary | Vegetarian |
| Meal type | Appetizer, Bread, Breakfast, Lunch, Main Dish, Side Dish, Snack, Soup, Starter |
| Misc | Child Friendly, Freezable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Formal Party, Halloween, Thanksgiving |
| Region | British |
| By author | Karen S Burns-Booth |
These classic Scottish bread rolls are also easy to make – with only one kneading required. They are soft with a distinctive floured finish and are quite wide without much height, and they must only be baked for a maximum of about 20 minutes in order to maintain their soft texture. They are best eaten on the day that they are made; however, they are delicious toasted the next day and they freeze very well. This is my Mum’s recipe, she makes these at least once a week and they are firm family favourites; her recipe is a little different from the classic all white baps, as she adds a little oat flour for a nuttier flavour and texture.
Ingredients
- 350g (12ozs) strong white bread flour
- 100g (4ozs) oat flour
- 1½ teaspoons salt
- 50g (2ozs) butter
- 1 X 7g sachet fast action dried yeast ( or ½ ounce (12g) fresh yeast mixed with tepid water)
- 1 teaspoon sugar
- 300ml (half pint) tepid milk and water – in equal measures
Note
These classic Scottish bread rolls are also easy to make – with only one kneading required. They are soft with a distinctive floured finish and are quite wide without much height, and they must only be baked for a maximum of about 20 minutes in order to maintain their soft texture. They are best eaten on the day that they are made; however, they are delicious toasted the next day and they freeze very well.
Directions
| Step 1 | Put both of the flours into a large bowl. Add the salt and rub the butter into the flour to combine. Add the sugar and the dried yeast. |
| Step 2 | Pour the tepid water (or fresh yeast mixed with the water if using) into the bowl and mix with your hands until all the ingredients are combined and you have a rough dough ball. |
| Step 3 | Tip the dough on to a floured board or work surface and knead with the heel of your hand, turning all the time, until the dough is smooth and elastic and not sticky – about 10 minutes. |
| Step 4 | Grease and line two baking trays. Cut the dough in half and then cut the halves into equal pieces, I usually get between 8 to 12 baps, depending on the size. Roll into balls and then flatten lightly with a rolling pin or the palm of your hand – place on the greased and lined baking trays; sprinkle a little more flour lightly over the tops of the baps and place inside a large oiled plastic bag, place them in a warm place until doubled in size, about 35 to 45 minutes. Pre-heat oven to 200C or Gas 6. |
| Step 5 | Place the baps in the heated oven, swapping the trays over half way through baking time; bake for 20 minutes, or until the baps a very pale golden colour – they should NOT be too dark, and should still feel soft and hollow when tapped from underneath. |
| Step 6 | Place them on a wire rack to cool. Store in an airtight tin or pack into freezer bags and freeze for up to 1 month. (Makes 8 to 12 baps.) |
