Baps – Scottish Morning Rolls


  • 350g (12ozs) strong white bread flour
  • 100g (4ozs) oat flour
  • 1½ teaspoons salt
  • 50g (2ozs) butter
  • 1 X 7g sachet fast action dried yeast ( or ½ ounce (12g) fresh yeast mixed with tepid water)
  • 1 teaspoon sugar
  • 300ml (half pint) tepid milk and water – in equal measures


  • place each of the flours into an outsized bowl. Add the salt and rub the butter into the flour to mix. Add the sugar and also the dried yeast.
  • Pour the warm water (or contemporary yeast mixed with the water if using) into the bowl and blend together with your hands till all the ingredients square measure combined and you've got a rough dough ball.
  • Tip the dough on to a floured board or surface and knead with the heel of your hand, turning all the time, till the dough is swish and elastic and not sticky – concerning ten minutes.
  • Grease and line 2 baking trays. Cut the dough in [*fr1] and so cut the halves into equal items, I typically get between eight to twelve baps, reckoning on the scale. Roll into balls and so flatten gently with a kitchen utensil or the palm of your hand – place on the lubricated and lined baking trays; sprinkle a bit a lot of flour gently over the crack of the baps and place within an outsized oiled bag, place them during a heat place till doubled in size, concerning thirty five to forty five minutes.
  • Pre-heat kitchen appliance to 200C or Gas vi.
  • Place the baps within the heated kitchen appliance, swapping the trays over [*fr1] approach through baking time; bake for twenty minutes, or till the baps a really pale golden color – they must NOT be too dark, and will still feel soft and hollow once abroach from beneath.
  • Place them on a wire rack to cool down. Store in Associate in Nursing airtight tin or pack into deep freezer baggage and freeze for up to one month.
  • Enjoy..
(Makes eight to twelve baps.)


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