Scottish Baps

Home-made morning rolls, baked for afternoon tea, with fresh butter and home-made plum jam. Doesn't get much better than this! I love the smell of bread baking on an autumn afternoon!

The recipe sounds involved, but it is actually very easy - it just takes time for the raising of the dough, so make sure you've got the afternoon at home :)

scottish morning rolls - and the old breadbook!

Recipe
1 1/2 tsps active dry yeast
1 tsp sugar
1 cup warm milk and 1/2 cup warm water mixed together (lukewarm)
4 cups plain or bakers flour
1 tsp salt
1/4 cup shortening (I use butter)

mix the sugar into the liquid, then sprinkle the dry yeast on top. Leave in a warm place for 10-15 minutes until the yeast is dissolved and fluffy.

Mix the flour and salt together, rub in the shortening till it resembles fine breadcrumbs. Add the yeast liquid and gradually incorporate it into the dry ingredients to make a soft dough.

Knead until it is smooth and elastic and no longer sticky - 10 to 15 minutes by hand. Shape into a ball, cover with plastic wrap and leave to rise in a warm draft-free spot until double in size (usually 40 minutes to an hour).

Punch the dough down, knead till it is firm, and then shape it into a bap (round flattened loaf) or rolls (makes 10 rolls, or 1 bap and 4 rolls).

Cover and let rise again. Press each roll gently in the middle. Bake towards the top of a moderately hot oven (200C or 400F) for 15-20 minutes for the rolls, and 20-25 minutes for the bap. Best served hot, and reheat well in either microwave or oven.