Best Scottish Baps Soft Morning Bread Rolls Recipes

Scottish Baps image

Provided by Diana Adcock

Time 35m

Yield 12 baps

Number Of Ingredients 7

1 (7 g) package dry active yeast
1 teaspoon icing sugar
3 1/2 cups plain flour
1 cup warm milk
1 1/2 teaspoons salt
3 tablespoons melted butter or 3 tablespoons lard
1 tablespoon flour, for dusting

Steps:

Lightly dust two cooking sheets and set aside.
In a small or medium bowl combine the yeast, sugar and 2 T flour.
Gradually blend in the warm milk until smooth.
Cover with plastic wrap and let stand for 10 minutes or until foamy.
Sift together the remaining flour and salt in a large bowl.
Make a well.
Mix to a soft dough.
Turn out onto a lightly floured board and kneed for 3-4 minutes.
Shape into a ball, place in a large, oiled bowl and cover with plastic wrap.
Place in a warm place and let rise for 1 hour.
Preheat oven to 425 degrees.
Turn dough out onto a lightly floured board and knead again for 2 minutes.
Divide into 12 pieces.
Roll each piece into a flat oval, around 1/4 to 1/2 inch thick, and place on the prepared baking sheet.
When all baps are rolled out cover and let rise for 15 minutes.
Make an indent in center of each oval with your finger.
Bake for 25-30 minutes until well browned and cooked through.
Cool slightly and serve or save for sandwich rolls.

Scottish Morning Rolls image

Provided by YnkyGrlDwndr

Time 2h5m

Yield 10 rolls

Number Of Ingredients 6

450 g unbleached plain white flour, plus extra for dusting
2 teaspoons salt
20 g fresh yeast
150 ml milk, lukewarm
150 ml water, lukewarm
30 ml milk, for glazing

Steps:

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.