2 hrs 5 mins
1 hr 45 mins
Scottish Morning Rolls are called Baps in some parts of Scotland. They are best served warm, as soon as they come out of the oven. Favorited by many for breakfast with a fried egg and bacon. Recipe found in The World Guide to Bread by Christine Ingram and Jennie Shapter
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Units: US | Metric
- 1Grease two baking sheets (or line with baking paper or a silicon baking mat).
- 2Sift the flour and salt together in a large mixing bowl, and make a well in the centre.
- 3Mix the yeast with the milk, then mix the water inches Add this to the well made in the flour. Mix together to form a soft dough.
- 4Knead the dough lightly in the bol, then cover with lightly oiled plastic wrap and let to rise in a warm place for 1 hr or until doubled in size.
- 5Turn the dough out on to a lightly floured surface (I use a silicon baking mat for easy clean up), knock back by punching the risen dough.
- 6Divide the dough into 10 equal pieces. Knead these lightly and using a rolling pin shap each piece to a flat oval (10x7.5cm) or a flat round (9cm).
- 7Place these on the prepared baking sheets, spacing them well apart, again covering with oiled plastic wrap. Let rise in a warm place for about 30 minutes.
- 8Meanwhile, pre-heat oven to 200C/400F/Gas 6 (less for fan forced ovens).
- 9After 30 mins press each roll in the centre with the three middle fingers to equalise the air bubbles and helping to prevent blistering. Brush each with milk and dust with flour.
- 10Bake for 15-20 minutes or until lightly browned. Remove from oven and dust lightly with flour again and allow to cool slightly on a wire rack before serving warm.
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Nutritional Facts for Scottish Morning Rolls
Serving Size: 1 (827 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 179.2
- Calories from Fat 10
- Total Fat 1.1 g
- Saturated Fat 0.4 g
- Cholesterol 2.4 mg
- Sodium 476.2 mg
- Total Carbohydrate 35.8 g
- Dietary Fiber 1.5 g
- Sugars 0.1 g
- Protein 5.5 g