Prep 1 hr 45 mins
Cook 20 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
- 450 g unbleached plain white flour, plus extra for dusting
- 9.85 ml salt
- 20 g fresh yeast
- 150 ml milk, lukewarm
- 150 ml water, lukewarm
- 30 ml milk, for glazing
- Grease two baking sheets (or line with baking paper or a silicon baking mat).
- Sift the flour and salt together in a large mixing bowl, and make a well in the centre.
- Mix 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.
- Knead 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.
- Turn 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.
- Divide 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).
- Place 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.
- Meanwhile, pre-heat oven to 200C/400F/Gas 6 (less for fan forced ovens).
- After 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.
- Bake 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.