Scottish Baps - Soft Morning Bread Rolls

"These classic Scottish bread rolls are so easy to make - with only one kneading required. They are soft with a distinctive floured finish and are excellent for all manner of fillings, but especially bacon or cheese and salad. These baps are quite wide without much height, and they must only be baked for a maximum of 10 minutes in order to maintain their soft texture. Preparation time includes the proving and kneading time. They are best eaten on the day that they are made - they are delicious toasted the next day however."
 
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photo by Scottie McFrugal photo by Scottie McFrugal
photo by Scottie McFrugal
photo by minmin-mika photo by minmin-mika
photo by mickeydownunder photo by mickeydownunder
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:
2hrs 30mins
Ingredients:
8
Yields:
8 Baps
Serves:
4-8
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ingredients

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directions

  • Rub the butter into the flour and make a well in the centre.
  • Cream the yeast with the sugar, then add the liquid and salt, and pour into the well. Mix to a slack dough, adding extra warm liquid if required.
  • Allow to rise until the dough has doubled in bulk, for about an hour or two according to temperature.
  • Knead, and divide in eight even pieces. Knead each into a ball about the size of a fist, and flatten with the hand. Then lightly roll to a round with a rolling-pin.
  • Place the ball doughs on a well-floured baking tray/s, lightly pressing your thumb in to the middle of the baps. Brush with milk and sprinkle flour all over the top of the baps. Prove for 15 to 20 minutes until well risen.
  • Bake in the oven at 200°C (400°F) mark 6 for 10 minutes, or until firm and lightly golden brown, but still soft - tap them underneath and they should sound hollow when they are cooked. . Cool on a wire rack. Dust with more flour.
  • These freeze very well - serve them with assorted fillings for sandwiches or just split whilst warm and spread with butter.
  • US conversions: 1 lb flour = 4 cups. 2 ozs butter = 1/2 stick butter.

Questions & Replies

  1. Can these baps be shaped and then frozen? Love this recipe!
     
  2. Confused as to liquid amounts. 1/2 pint milk, ok. What was warm water amount? 1/2 pint too?
     
  3. I'm American. Can you explain this direction "1?2 pint milk, and water, mixed and warmed to blood heat (more if necessary"? Is this 1/2 pint milk with water added and how much liquid total? I believe that "blood heat" would be 98.6 degrees. Is this correct?
     
  4. Where can I get fresh yeast
     
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Reviews

  1. I'm a Scot living in Canada. I've searched for years for authentic Scottish Bap recipe. At last this is it. I had a job converting pints and pounds etc.to metric but I did it. Well worth the effort. Lovely. Thank you. Sunday morning brunch: Scottish morning rolls, eggs, bacon, fried tomato, fried potato and mushrooms...can't wait!
     
  2. Very nice Soft Bread recipe!! The only thing I have changed added 20g Skim milk powder and some warm water. This softens dough, and it was delicious! They were nice and soft on the inside. I will be making them again very soon. I was glad to learn this new kind of bread. Thank you for sharing the recipe!!
     
  3. Once again WONDERFUL recipe! I make these and keep them around for bacon butty's after work.
     
  4. What an ABSOLUTELY GREAT recipe, TRUE!<br/>These were made for hubby's VERY special Scottish Castle Themed Party...EVERYONE raved about them too! Thank you!
     
  5. Pretty good recipe and easy to make. It's probably just me but there was flour everywhere afterwards! I did have to cook for much longer than the recipe stated.. about 10 extra minutes in total. They were still doughy raw after the stated time.
     
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<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! 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