Bonny Scotland for Breakfast,
Bread
and
Baps ~ Scottish Morning Rolls
It was Scottish Apple Chutney yesterday and today it’s my mum’s Scottish Morning Rolls, Baps ~ so we are in Bonny Scotland for breakfast with a great bread bun that is a wonderful vehicle for cheese, ham, butter, honey, jam, crisply fried bacon, egg, tuna……..etc. The ones I made in the photos had an extra sprinkling of pinhead oatmeal on top too ~ not traditional, but we like it that way.
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.
So, stick the kettle on, make a brew and make mine a bacon butty please, crispy bacon too…….sorry, but this is a short post today, as I am too busy eating my breakfast and baking bread! I’m also about to launch into prepping for tonight’s meal, we have B and B guests staying and I am cooking a five course meal for six people…….at least the bread buns are made, and oh yes, the kettle has just boiled.
See you later ~ oh yes, these would be great when dunked into hot and comforting soup too or toasted with poached eggs on top, or beans…..bye for now!
Karen
Baps – Scottish Morning Rolls
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
Method:
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.
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.
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.
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. 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.
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.)
Kate@whatkatebaked says
Those buns would be very welcome at my breakfast table any day of the week! Goodness Karen, what a busy day, hope it all goes well. What are you making for your guests?
Marie says
I'll be right over!! haha I am severely yeast challenged! I don't do yeast breads of any kind. I let the bread maker do the work. They've never worked out for me any other way. Your buns look fabulous! I am sure your guests will love them! xxoo
Laura@howtocookgoodfood says
I want those rolls right now for my breakfast, any chance you could send me some?! Or maybe I need to pop over to yours one morning for breakfast in France!
Irma says
Gorgeous rolls and great pics. They look so temting! Aberdeen Angus beef burger… Sigh.
Liz says
Mmmm … morning rolls – a staple in the diet here in Scotland! You are also right in saying that they are best eaten on the day they are made. Thanks for recipe!
Liz @ Shortbread & Ginger
Isobel says
Wow, those rolls look amazing! Going to save the recipe for one of these days. 🙂
xx
La Table De Nana says
i even love the look of little rolls:)
sliceofmylyfe says
fabulous looking buns. lOVE THE photograph of the kettle…
My first time on your blog. I love the feel of your space here.
Inside a British Mum's Kitchen says
Oh I had to smile when I read 'baps" I haven't heard that term in years! My mum always used 'baps' and they were just the most delicious things for a sandwich. These look SO good you may even get me bread making!
mary
Karen S Booth says
Kate ~ Thanks! I am cooking carrot and coriander soup with home-made bread rolls, see here! Boursin stuffed roast chicken with roasted beetroot, savoy cabbage and gratin potatoes then cheese board and then pot au chocolat! Phew!
Karen S Booth says
Thanks Marie ~ I do use my bread machine when I don't have time to knead!
Karen S Booth says
Thanks Laura, we always have beds made up ready!!
Karen S Booth says
Irma ~ oh yes, an Aberdeen Angus Steak Burger!
Karen S Booth says
Liz ~ such an easy recipe and great for sandwiches on the same day as you said, they are okay toasted next day though….
Karen S Booth says
Thanks Isabel, I am sure you will love them.
Karen S Booth says
Merci Monique!
Karen S Booth says
Thanks and Welcome sliceofmylyfe ~ nice to see you here!
Karen S Booth says
Thanks Mary ~ baps is a very British word isn't it?! LOL!
My Farmhouse Kitchen says
i have beans on the stove right now…i am making these next…love this…
happy to stop by today, my friend
kary and teddy
xx
Kentish Keg-Meg says
Wow you have a busy day today. Thanks agian for another great recipe.
Janice says
I see you are not one for 'well-fired' rolls that are popular in Glasgow. I would call them burnt myself but each to his own. Yours look much nicer.
kellie@foodtoglow says
Absolutely stunning. I live in Edinburgh and have never seen any morning rolls as beautiful as yours. Morton's are good but I can practically smell your baking from here. Mmm. With a smear of local honey, too. The B&B guest are sure lucky.
Karen S Booth says
Hello Kary and Teddy! Those beans sound great!
Karen S Booth says
Hello Kentish Keg Meg! Thanks!
Karen S Booth says
Thanks Janice, when I lived in Glasgow I quite liked the "burnt" rolls, but I do prefer the lighter bakes ones!
Karen S Booth says
Thanks Kellie ~ this is mum's recipe and it always works out so well……with honey, now there is a thought ~ I love honey.
PaulaG says
Those buns look so inviting. I can almost smell the.
Fiona Matters says
I adored these when I was a kid! I really must try making rolls. I bet they would be wonderful with bacon or sausage after a long morning run on a Sunday. Mmmm
Joan Walker says
Made morning rolls today wounded ,had them with Branston Pickle and Ceddar Cheese for lunch.
Joan Walker says
Made the morning rolls to day they were wonderful ,had them for lunch ,Branson pickle and cheddar cheese yummy.
Karen says
SO pleased this family recipe worked for you and I love cheese and pickle sandwiches too!