Scottish Morning Bread Rolls - Baps
Last Day to Celebrate British Bread Week with my
Mum’s Scottish Morning Rolls – Baps
Baps ~ Scottish Morning Rolls
National Bread Week
16th – 22nd April 2012 is National Bread Week in the UK
For my last bread post for British Bread Week I am sharing my Mum’s recipe for Baps, Scottish Morning Rolls. These classic Scottish bread rolls are also easy to make – with only one kneading required. They are soft with a distinctive floured finish and are quite wide without much height, and they must only be baked for a maximum of about 20 minutes in order to maintain their soft texture. They are best eaten on the day that they are made; however, they are delicious toasted the next day and they freeze very well. This is my Mum’s recipe, she makes these at least once a week and they are firm family favourites; her recipe is a little different from the classic all white baps, as she adds a little oat flour for a nuttier flavour and texture.
Baps – Scottish Morning Rolls
I would like to say that just because British Bread Week is nearly over, there is no need to abandon this wonderful staple of most family meal tables……I am still experimenting with other recipes, which I will share, and what better than a nice slice of home-made bread to make your beef sandwich with, JUST in time for Great British Beef Week, which starts tomorrow on St Georges Day.
2012 Great British Beef Week
Taking place around St George’s Day each year from April 23 − 30, the second Great British Beef Week is perfectly timed to create positive PR and promotion about Red Tractor Assured British beef.
A number of multiple retailers have pledged their support for Ladies in Beef and Great British Beef Week. Independent butchers throughout the country are also helping to drive sales during the week too.
Find out more information about Great British Beef Week
Baps – Scottish Morning Rolls
But back to bread, these bread rolls are the last in my trio of bread recipes for British Bread Week, and you can find the other recipes, as well as a more informative post about the history of bread on the British Isles here:
Farmhouse Oatmeal Bread for Toast, Soup & Sandwiches
Farmhouse Oatmeal Bread
Rustic Flower Pot Bread Loaves
Rustic Flower Pot Bread Loaves
This is a shorter post than usual today as I am running behind due to a rather long but thoroughly enjoyable day at Tots 100 and Foodies 100 Blog camp Yesterday in Birmingham. I had an amazing day and met lots of lovely people, some whom I had met before, and I will be posting all about my day later on. With special mentions now to the Front Row Foodie Fraction that comprised: myself with Nelly, Angela, Sarah, Jayne, Charlotte, Clare, Laura and Made with Pink……..I met lots of lovely “mummy” bloggers too, all whom will be mentioned later…..the day was a roaring success and I can’t wait to share my news with you all. ( NO photos unfortunately, I took my camera and never took it out of my bag, a sign of an engaging day!) But before I shoot off and plan the rest of my menus for next week, as well as do a spot of gardening, here is my the recipe for my Mum’s Scottish Morning Rolls or Baps as they are also known as. See you all later, Karen.
Baps – Scottish Morning Rolls
Print recipe
| Serves | 12 to 18 baps |
| Prep time | 1 hour |
| Cook time | 20 minutes |
| Total time | 1 hour, 20 minutes |
| Allergy | Wheat |
| Dietary | Vegetarian |
| Meal type | Appetizer, Bread, Breakfast, Lunch, Main Dish, Side Dish, Snack, Soup, Starter |
| Misc | Child Friendly, Freezable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Formal Party, Halloween, Thanksgiving |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 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
Note
These classic Scottish bread rolls are also easy to make – with only one kneading required. They are soft with a distinctive floured finish and are quite wide without much height, and they must only be baked for a maximum of about 20 minutes in order to maintain their soft texture. They are best eaten on the day that they are made; however, they are delicious toasted the next day and they freeze very well.
Directions
| Step 1 | Put both of the flours into a large bowl. Add the salt and rub the butter into the flour to combine. Add the sugar and the dried yeast. |
| Step 2 | Pour the tepid water (or fresh yeast mixed with the water if using) into the bowl and mix with your hands until all the ingredients are combined and you have a rough dough ball. |
| Step 3 | Tip the dough on to a floured board or work surface and knead with the heel of your hand, turning all the time, until the dough is smooth and elastic and not sticky – about 10 minutes. |
| Step 4 | Grease and line two baking trays. Cut the dough in half and then cut the halves into equal pieces, I usually get between 8 to 12 baps, depending on the size. Roll into balls and then flatten lightly with a rolling pin or the palm of your hand – place on the greased and lined baking trays; sprinkle a little more flour lightly over the tops of the baps and place inside a large oiled plastic bag, place them in a warm place until doubled in size, about 35 to 45 minutes. Pre-heat oven to 200C or Gas 6. |
| Step 5 | Place the baps in the heated oven, swapping the trays over half way through baking time; bake for 20 minutes, or until the baps a very pale golden colour – they should NOT be too dark, and should still feel soft and hollow when tapped from underneath. |
| Step 6 | Place them on a wire rack to cool. Store in an airtight tin or pack into freezer bags and freeze for up to 1 month. (Makes 8 to 12 baps.) |
Lauralovescakes says
Nice baps! If only I had one of them and some bacon this morning! 🙂
Karen says
Thanks Laura, LOVELY to finally meet you yesterday too! 🙂
Vanesther says
I love the look of these baps – I feel like I can almost smell them! And your recipe makes them sound relatively easy. I think I just might give them a try!
Karen says
They are such an easy recipe and always turn out so well Vanesther! Great for packed lunches too.
Becs @ Lay the table says
I have to say I’ve been really bad and not made any bread at all for baking week but I have just popped some in the bread machine ready for the morning. I know it’s lazy but I have been baking stuff all day!
Karen says
I am a BIG fan of bread machines when time is short and often use mine to start the dough off and then I finish it by hand! Good for you! Karen 🙂
Sarah, Maison Cupcake says
These look perfect – I am highly amused though that it is Beef Week, it’s always something week isn’t it? I don’t know how you find out in time, I always find these things sprung upon me at last minute in a press release! A calendar of future themed weeks would be very helpful!
Karen says
I am happy to promote British food weeks Sarah and especially for small producers too! It seems that the food weeks have all arrived at the same time! Karen 🙂
Georgia says
Thank you for this super easy and yet so flavourful recipe! Made them with barley flour + oat bran instead of oat flour and they just make you want to gobble them down immediately after baking 🙂
Karen Burns-Booth says
Thanks so much for letting me know and I am so pleased you enjoyed them!
Christina | Christina's Cucina says
These look lovely Karen! My mum just made a very similar recipe (only difference is the oat flour in yours) but it’s not the roll we’re looking for as they were too crusty and heavy (I’m sure yours are light). It’s so hard as baking is so different between the US and UK just with the difference in flours! The search continues!
Christine Bell says
I’m trying to make good morning rolls and suspect that the ones I remember from the 1950s were made using a fermented starter of some type. Or taking a piece of the dough to save and ferment for the next batch? I want to do this and I’m trying to find instructions. Any clue?
Have not seen a recipe calling for oat flour before which sounds intriguing. Another thing to hunt for now !
Thanks!
Karen Burns-Booth says
Thanks Christine, yes, you can make these using a piece of old dough, it acts as a “barm” or starter. (Hence the northern English term for Barm Cakes, which are similar to baps) Karen
M,M, says
MY FIRST BABY ARRIVED, AND THE HIRED NURSE WAS FRIEDA, A SCOTTISH LADY WHO TAUGHT ME
THIS RECIPE AND HOW TO MAKE HOMEMADE NOODLES FOR CHICKEN! BOTH WERE A HIT WITH
MY HUSBAND AND GROWING CHILDREN!
SADLY, AFTER SO MANY YEARS, THE RECIPE WAS LOST; HOWEVER, WHEN I SAW THESE
BAPS, THEY LOOKED SO FAMILIAR, AS DID THE RECIPE!
UNFORTUNATELY,, IN THE UNITED STATES, WE DO NOT USE METRIC MEASURE OR ‘MARKS OF NUMBERS
FOR HEAT ON AN OVEN, ONLY FAHRENHEIT TEMPERATURE! ALSO, WHAT EXACTLY IS ‘STRONG FLOUR?’
WOULD YOU KNOW THE MEASURES IN CUPS & TABLESPOONS, OVEN TEMPERATURE IN FAHRENHEIT?
IF SO, WOULD REALLY HELP ME, RELEARN THIS RECIPE~ ! THANK YOU!
Karen Burns-Booth says
Hi there, Strong Flour is bread flour and I have a conversions table here where you can convert in to cups from metric – Kitchen Tips and Conversions – Karen
Annette says
Rolls look delish! Haven’t any yeast today though ! So I’m gonna make your Date Slices today !
Karen Burns-Booth says
Thank you Annette!