Scottish Baps - Soft Morning Bread Rolls

Scottish Baps - Soft Morning Bread Rolls created by Scottie McFrugal

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.

Ready In:
2hrs 30mins
Serves:
Yields:
Units:

ingredients

directions

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

@French Tart
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@French Tart
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"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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  1. setongrundy
    Can these baps be shaped and then frozen? Love this recipe!
  2. welcome2smithville
    Followed recipe as written. Buns were too big I thought & heavy.. Nice taste, crust, but 8 too big.
  3. welcome2smithville
    Confused as to liquid amounts. 1/2 pint milk, ok. What was warm water amount? 1/2 pint too?
  4. t166ets
    I'm American. Can you explain this direction "1?2 pint milk, and water, mixed and warmed to blood heat (more if necessary"? Is this 1/2 pint milk with water added and how much liquid total? I believe that "blood heat" would be 98.6 degrees. Is this correct?
  5. t166ets
    I'm American. Can you explain this direction "1?2 pint milk, and water, mixed and warmed to blood heat (more if necessary"? Is this 1/2 pint milk with water added and how much liquid total? I believe that "blood heat" would be 98.6 degrees. Is this correct?
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