Scottish Baps

Submitted by Diana Adcock

"I had these bread rolls while in Scotland. I had them for breakfast with bacon and lunch for sandwiches-good stuff! Prep time does NOT include rising time."

 

• Ready In: 35mins
• Ingredients: 7
• Yields: 12 baps

ingredients

• 1 (7 g) package dry active yeast
• 1 teaspoon icing sugar
• 3 1⁄2 cups plain flour
• 1 cup warm milk
• 1 1⁄2 teaspoons salt
• 3 tablespoons melted butter or 3 tablespoons lard
• 1 tablespoon flour, for dusting

directions

1. Lightly dust two cooking sheets and set aside.
2. In a small or medium bowl combine the yeast, sugar and 2 T flour.
3. Gradually blend in the warm milk until smooth.
4. Cover with plastic wrap and let stand for 10 minutes or until foamy.
5. Sift together the remaining flour and salt in a large bowl.
6. Make a well.
7. Mix to a soft dough.
8. Turn out onto a lightly floured board and kneed for 3-4 minutes.
9. Shape into a ball, place in a large, oiled bowl and cover with plastic wrap.
10. Place in a warm place and let rise for 1 hour.
11. Preheat oven to 425 degrees.
12. Turn dough out onto a lightly floured board and knead again for 2 minutes.
13. Divide into 12 pieces.
14. Roll each piece into a flat oval, around 1/4 to 1/2 inch thick, and place on the prepared baking sheet.
15. When all baps are rolled out cover and let rise for 15 minutes.
16. Make an indent in center of each oval with your finger.
17. Bake for 25-30 minutes until well browned and cooked through.
18. Cool slightly and serve or save for sandwich rolls.

Reviews

[najwa]

This tastes good, but the rolls were not soft at all .. Thanks for posting

 

[_Pixie_]

These are quite good, not the soft floury rolls that I am used to seeing labelled Scottish baps in bakeries but very tasty. The dough was very nice and easy to handle, I divided into 12 baps and the sizing seemed just about perfect. I baked these at 375F and they were almost overdone in 20 minutes. I might try making these again and baking them at a lower temperature to see if they would be more like the ones from the bakery. Thanks for posting this DiB's, I think with a little tweaking it will be the recipe I was looking for.