Best Scottish Morning Rolls Recipes

Scottish Baps - Soft Morning Bread Rolls image

Provided by French Tart

Time 2h30m

Yield 8 Baps, 4-8 serving(s)

Number Of Ingredients 8

1/2 ounce fresh yeast
1 teaspoon sugar, for creaming the yeast
1/2 pint milk, and
water, mixed and warmed to blood heat (more if necessary)
1 lb strong white bread flour
1 teaspoon salt
2 ounces butter
flour, for dusting

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.

Nutrition Facts : Calories 561.6, Fat 14.9, SaturatedFat 8.9, Cholesterol 39, Sodium 715.8, Carbohydrate 91.2, Fiber 3.4, Sugar 1.4, Protein 14.1

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.