Soft, white, Scottish breakfast rolls, baps are delicious served hot with butter. They are simple to prepare, but they cannot be made in a hurry. Though baps are best served hot from the oven, they can be kept a short while and reheated.
1 lb. flour
½ teaspoon salt
5 fl. oz. plus
2 tablespoons milk
5 fl. oz. water
1 teaspoon sugar
1 tablespoon dried yeast
2 oz. butter
Sift the flour and salt into a large mixing bowl. Put in a warm place.
Warm the milk and water, place in a bowl and add the sugar. Sprinkle the yeast on top. Leave in a warm place for 15
minutes or until it is frothy.
Rub the butter into the warm flour-and-salt mixture. Make a well in the middle of the flour and pour in the frothy yeast
mixture. With your hands, mix into a
soft dough, adding 1 or 2 teaspoons more warm water if necessary.
Place the dough in a greased bowl, cover with a clean cloth and leave it to stand in a warm place for 1 hour or more until
it doubles in size.
Preheat the oven to hot 425 ‘F (Gas Mark 7, 220 C).
Grease a baking tin with a little butter and dust with flour. Remove the risen dough from the bowl and knead it on a floured surface. Divide it into 8 equal pieces. Knead each piece separately and pat it into an oval shape. Flatten each
piece, place on the baking tin and leave in a warm place for 15 minutes.
Brush each bap with the remaining milk and bake in the oven for 15 to 20 minutes. Serve hot with butter.