Scottish Baps

These classic Scottish soft bread rolls with a distinctive floured top are excellent as a sandwich with all types of fillings such as bacon, cheese and salad. These baps are best eaten freshly made and also delicious toasted.

Ingredients make 8

450 g strong white flour

1 packet instant yeast (7g)

1 tsp caster sugar (6g)

1 tsp salt (6g)

240 ml milk

60 g butter

Method

Place flour, yeast, sugar and salt in a large bowl. Place milk and butter in a saucepan and heat while stirring until butter is melted. Add liquid to the flour mixture and mix until dough is formed. Knead the dough until smooth and elastic. Place the dough in the bowl and cover with cling wrap. Allow the dough to rest for approx. 1 hour until doubled in size. Knead the dough and divide into 8 pieces (approx. 90g each). Knead each piece into a ball and flatten with your hand. Lightly roll each piece with a rolling pin and place on a greased baking tray. Brush the top with milk and sprinkle with plain flour. Allow proofing for approx. 25 minutes. Preheat oven to 200ºC. Bake in the oven for approx. 15 minutes. Allow cooling on a wire before serving.

Note: You can also sprinkle other ingredients on top instead of plain flour such as bran or poppy and sesame seeds.