Traditional Scottish Baps
These delightful Scottish baps are soft, pillowy bread rolls that are perfect for any meal of the day. Originating from the heart of Scotland, these rolls are not only easy to make but also incredibly versatile. Enjoy them hot from the oven, paired with crispy bacon for breakfast, or stuffed with your favorite sandwich fillings for a satisfying lunch. Their slightly crusty exterior and fluffy interior make them a favorite among locals and visitors alike. Once you've tried these baps, they'll soon become a staple in your baking repertoire.
N/A
Servings
170
Calories
7
Ingredients
Ingredients
Dry active yeast
1 (7 g) package (none)
Icing sugar
1 teaspoon (none)
Plain flour
3 1/2 cups (sifted)
Warm milk
1 cup (warmed to about 110°F (43°C))
Salt
1 1/2 teaspoons (none)
Melted butter or lard
3 tablespoons (melted)
Flour for dusting
1 tablespoon (none)
Instructions
1
Lightly dust two baking sheets with flour and set aside.
2
In a small bowl, combine the dry active yeast, icing sugar, and 2 tablespoons of flour. Gradually blend in the warm milk until the mixture is smooth.
3
Cover the bowl with plastic wrap and let it rest for 10 minutes or until it becomes foamy, indicating the yeast is active.
4
In a large mixing bowl, sift together the remaining plain flour and salt. Create a well in the center of the flour mixture.
5
Pour the yeast mixture and melted butter (or lard) into the well. Mix well until a soft dough forms.
6
Turn the dough out onto a lightly floured surface and knead it gently for 3 to 4 minutes until smooth and elastic.
7
Shape the dough into a ball and place it in a large greased bowl. Cover with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
8
Preheat your oven to 425°F (220°C).
9
Once the dough has risen, turn it out onto a floured board and knead it again for 2 minutes.
10
Divide the dough into 12 equal pieces. Roll each piece into a flat oval, about 1/4 to 1/2 inch thick, and place them on the prepared baking sheets.
11
Cover the rolled-out baps with a cloth and allow them to rise for an additional 15 minutes.
12
Using your finger, gently make an indent in the center of each rolled bap.
13
Bake in the preheated oven for 25 to 30 minutes, or until the baps are golden brown and sound hollow when tapped.
14
Allow the baps to cool slightly on a wire rack before serving warm or storing them for later use.
Nutrition Information
5g
Fat
30g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Traditional Scottish Baps?
Traditional Scottish Baps are soft, pillowy bread rolls with a slightly crusty exterior and a fluffy interior, originating from Scotland.
How many baps does this recipe make?
This recipe yields 12 equal-sized bread rolls.
What is the calorie count per Scottish bap?
Each bap contains approximately 170 calories.
What type of flour is used for Scottish baps?
The recipe calls for 3 1/2 cups of plain flour.
How much yeast is required for the dough?
You will need one 7g package of dry active yeast.
What temperature should the milk be for the yeast mixture?
The milk should be warmed to approximately 110 degrees Fahrenheit or 43 degrees Celsius.
How long should the yeast mixture sit before adding it to the flour?
The yeast, sugar, and milk mixture should rest for about 10 minutes until it becomes foamy.
Can I use lard instead of butter?
Yes, the recipe allows for 3 tablespoons of either melted butter or lard.
How long should I knead the dough initially?
You should knead the dough gently for 3 to 4 minutes until it is smooth and elastic.
How long does the first rise take?
The dough should rise in a warm place for about 1 hour, or until it has doubled in size.
What is the required oven temperature for baking?
The oven should be preheated to 425 degrees Fahrenheit or 220 degrees Celsius.
Do I need to knead the dough a second time?
Yes, after the first rise, turn the dough out and knead it again for 2 minutes.
How thick should the baps be rolled?
Each piece of dough should be rolled into a flat oval between 1/4 and 1/2 inch thick.
Is there a second rising period for the baps?
Yes, once shaped and placed on baking sheets, they should rise for an additional 15 minutes.
Why do you make an indent in the center of the bap?
A gentle indent is made with the finger in the center of each bap before baking to help define its traditional shape.
How long do the baps need to bake?
The baps should bake for 25 to 30 minutes.
How do I know when the baps are finished baking?
They are done when they are golden brown and produce a hollow sound when tapped.
What is the fat content per serving?
Each bap contains 5g of fat.
How much protein is in one Scottish bap?
There are 4g of protein in each serving.
What are the total carbohydrates per bap?
Each roll contains 30g of carbohydrates.
What is icing sugar used for in this recipe?
One teaspoon of icing sugar is mixed with the yeast and milk to help activate the yeast.
Should the flour be sifted?
Yes, the instructions specify sifting the remaining plain flour and salt together.
How should the baking sheets be prepared?
The two baking sheets should be lightly dusted with flour before use.
What is the best way to serve Scottish baps?
They are delicious served warm, often paired with bacon for breakfast or used for sandwiches.
What should I do after taking the baps out of the oven?
Allow them to cool slightly on a wire rack before serving or storing.
What shape should the baps be?
The dough pieces should be rolled into flat ovals.
How much salt is used in the recipe?
The recipe calls for 1 1/2 teaspoons of salt.
Is this bread roll recipe considered versatile?
Yes, they are described as perfect for any meal, including breakfast and lunch.
What does 'doubled in size' mean for the dough?
It refers to the volume of the dough increasing significantly during the first hour-long fermentation period.
Can I store these baps for later?
Yes, the instructions mention they can be stored for later use after they have cooled slightly.