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Baps aka Scottish Morning Rolls

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There’s nothing nicer than waking up to the aroma of fresh baked rolls or bread …these rolls are best served warm, as soon as they are baked …in Scotland, they are a firm favourite for breakfast with a fried egg & bacon …or simply spread some butter & marmalade whilst the rolls are still warm … ooh la la …deeeelish!

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Okay, I threw in all the ingredients into my bread machine and voila! a beautiful well-proofed dough … but you can also knead the dough by hand (see instructions below) … I actually used strong white bread flour vs the plain all purpose flour!

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Divide the dough into 8 or 10 or even 12 pieces (depending on size of roll you wish) … take one piece of dough, leave the rest covered with lightly oiled cling film …and cup with your hands around it to shape into a ball ..place on lightly floured surface and roll it into a flat 3½”

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Place the baps on lightly greased baking sheets (I lined my baking sheet with silicon liner), cover with oiled cling film and leave to rise in a warm place for about 30 mins or until the baps are almost doubled in size

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….using the 3 middle fingers, press each bap in the centre to equalise the air bubbles and to help prevent blistering

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..brush with milk and …

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…dust with flour … then bake for 15 – 20 mins … no more than 20 minutes …

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Rolls are done when it is lightly golden and not too brown … dust with a little more flour … cool slightly on wire rack and serve warm ..enjoy!!

RECIPE

Ingredients :

450g plain (all purpose) white flour + extra fro dusting

2 tsp salt (or ½ tsp salt + 1 tsp sugar)

25g butter

1 egg, optional

20g fresh yeast if by hand and 1 tsp instant yeast if using bread machine

150 ml milk  + extra for glazing (use lukewarm milk if  kneading by hand)

150 ml water  (use lukewarm water if kneading by hand)

Methods :

  • If using bread machine, put all above ingredients in order per bread machine instructions and set on dough function and skip next 3 steps right
  • Grease 1 big or 2 regular baking sheets
  • Sift Flour and salt (+ sugar if using) into a large bowl & rub in the butter.. make a well in the centre … mix the yeast with the milk, then add in the water … add to the centre of the flour and mix together to form a soft dough
  • Knead the dough lightly in the bowl, then cover with lightly oiled cling film and leave in a warm place for 1 hour or until doubled in bulk
  • If using the bread machine, this is the stage you continue once dough is done in the machine … turn the dough out onto a lightly floured surface and knock back (punch it down) gently
  • Divide dough into 10 equal pieces …knead lightly and using a rolling pin, shape each piece to a flat 3½” rounds
  • Transfer to the prepared greased baking sheets, spaced well apart and cover with oiled cling film and leave to rise in a warm place for about 30 minutes or until double in size
  • Meanwhile, preheat the oven to 200ºC
  • Press each roll in the centre with the 3 middle fingers to equalise the air bubbles and to help prevent blistering
  • Brush with milk and dust with a little flour ..bake for 15 – 20 minutes … no more than 20 minutes as you want the rolls to be just light golden and not wholly browned
  • Dust with a little more floor once taken out of oven and leave to cool slightly on a wire rack and serve warm

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