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    You are in: Home / Recipes / Scottish Baps - Soft Morning Bread Rolls Recipe
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    Scottish Baps - Soft Morning Bread Rolls

    Scottish Baps - Soft Morning Bread Rolls. Photo by Scottie McFrugal

    1/9 Photos of Scottish Baps - Soft Morning Bread Rolls

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    2 hrs 20 mins

    10 mins

    French Tart's Note:

    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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    Serves: 4-8



    Units: US | Metric


    1. 1
      Rub the butter into the flour and make a well in the centre.
    2. 2
      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.
    3. 3
      Allow to rise until the dough has doubled in bulk, for about an hour or two according to temperature.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      These freeze very well - serve them with assorted fillings for sandwiches or just split whilst warm and spread with butter.
    8. 8
      US conversions: 1 lb flour = 4 cups. 2 ozs butter = 1/2 stick butter.

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    Ratings & Reviews:

    • on October 03, 2013

      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 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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2013


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Scottish Baps - Soft Morning Bread Rolls

    Serving Size: 1 (97 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 561.6
    Calories from Fat 134
    Total Fat 14.9 g
    Saturated Fat 8.8 g
    Cholesterol 39.0 mg
    Sodium 715.8 mg
    Total Carbohydrate 91.1 g
    Dietary Fiber 3.3 g
    Sugars 1.3 g
    Protein 14.1 g

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