Scottish Baps

Adapted from The essential baking cookbook. Simply bread rolls. The outside is crisp while the inside is soft.


1 (7 g) package dry active yeast
1 teaspoon sugar
3 cups plain flour
1 1/3 cup warm milk
1 1/2 teaspoons salt
3 tablespoons melted butter or lard
1 tablespoon flour, for dusting

Lightly dust two cooking sheets and set aside. In a small or medium bowl combine the yeast, sugar and 2 tablespoon flour. Gradually blend in the warm milk until smooth. Cover with plastic wrap and let stand for 10 minutes or until foamy.

Sift together the remaining flour and salt in a large bowl. Make a well. Mix to a soft dough. Turn out onto a lightly floured board and kneed for 3-4 minutes. Shape into a ball, place in a large, oiled bowl and cover with plastic wrap. Place in a warm place and let rise for 1 hour.

Preheat oven to 425 degrees. Turn dough out onto a lightly floured board and knead again for 2 minutes. Divide into 12 pieces. Roll each piece into a flat oval, around 1/4 to 1/2 inch thick, and place on the prepared baking sheet. When all baps are rolled out cover and let rise for 15 minutes. Make an indent in center of each oval with your finger.

Bake for 15-20 minutes until well browned and cooked through.

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