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.
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
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.
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.
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.
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.
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.
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.
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.)
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