Prep 30 mins
Cook 15 mins
Traditional Scottish breakfast rolls. Best eaten hot from the oven. Prep time doesn't include one hour rising time.
- 2 (7 g) envelopes yeast
- 2 teaspoons sugar
- 2⁄3 cup warm water
- 2⁄3 cup warm milk
- 3 1⁄3 cups plain flour
- 1 teaspoon salt
- 60 g lard
- Combine yeast, sugar, water and milk in bowl. Cover and leave in a warm place until frothy, about 10 minutes.
- Sift flour and salt in a large bowl. Rub in lard.
- 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.
- Turn dough onto lightly floured surface and knead for 5 minutes or until smooth.
- Divide dough into 8 pieces and knead each piece into balls.
- 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.
- Make an indent in the middle of the baps with your finger.
- Bake in preheated oven at 220C (450F) for 15 minutes or until lightly browned.
- Serve hot.