Recipe by Fairy Nuff

Traditional Scottish breakfast rolls. Best eaten hot from the oven. Prep time doesn't include one hour rising time.

Ingredients Nutrition


  1. Combine yeast, sugar, water and milk in bowl. Cover and leave in a warm place until frothy, about 10 minutes.
  2. Sift flour and salt in a large bowl. Rub in lard.
  3. Stir the yeast mixture in and mix to a soft dough. Cover with a clean cloth and leave in a warm place for 1 hour or until doubled in size.
  4. Turn dough onto lightly floured surface and knead for 5 minutes or until smooth.
  5. Divide dough into 8 pieces and knead each piece into balls.
  6. Place 5cm apart on greased oven trays. Dust lightly with sifted flour and cover with a tea towel. Let rise for 10 minutes or until well risen.
  7. Make an indent in the middle of the baps with your finger.
  8. Bake in preheated oven at 220C (450F) for 15 minutes or until lightly browned.
  9. Serve hot.

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