Best Scotch Rolls Recipes

TRADITIONAL SCOTTISH BAPS OR BUNS

Steps:

• Place flour, butter and salt into a bowl and mix until itresembles breadcrumbs.
• Place the lukewarm milk, water, sugar, and yeast in a jug, then stir until dissolved. Cover and place in a warm area until frothy
• Once frothy, mix again, add into the flour mix and stiruntil it starts coming together to form a dough. I use my mixer for this, butyou can use a handheld too. Just mix until the beater begins to clog with doughthen turn out.
• Knead dough until smooth around 5 minutes, then place back inthe bowl and let rise for 1hr. I use my oven and switch on the light for this.
• Once doubled in size, punch down and knead again for 5minutes
• Then divide into 12 pieces and roll dough into balls.
• You should get all 12 balls onto the baking tray.
• Dust bottom of the baking tray with flour
• Once the baking tray is dusted with flour, place dough evenlyapart onto a tray and then dust again with flour.
• I use an old spice jar filled with flour for this. You canuse parchment paper to
• Let rise again for another 20 minutes
• Now place in the oven for 15 minutes or until the top of theBaps/Buns have turned light brown.
• Please take out the baking tray and place it on a cooling tray.

SCOTTISH BAPS - SOFT MORNING BREAD ROLLS

Steps:

• 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.

SCOTTISH OATMEAL ROLLS

Steps:

• Pour boiling water over oats in a large bowl. Add brown sugar, salt and oil. Cool to 110°-115°, stirring occasionally. Meanwhile, in a small bowl, dissolve yeast in warm water; let stand 5 minutes. Add to oat mixture. Beat in enough flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Bake until lightly browned, 20-25 minutes. Remove from pan to a wire rack to cool. If desired, serve with butter and honey.