Scottish Baps
by:
Bigger and softer than your average bread rolls
ingredients
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serves: 8
1 7 g or sachet fast-action yeast
240 ml liquid (1/2 milk, 1/2
water, mixed and warmed to blood heat - more if necessary)
453 g strong white bread flour
5 grams salt
57 g unsalted butter
milk, for brushing
flour, for dusting
Nutrition Facts
Scottish Baps
Servings Per Recipe: 8
Amount per Serving
Calories: 270
- Total Fat: 7 g
- Saturated Fat: 4 g
- Trans Fat: 0.2 g
- Cholesterol: 16.8 mg
- Sodium: 286.7 mg
- Total Carbs: 42.7 g
- Dietary Fiber: 1.4 g
- Sugars: 1.7 g
- Protein: 8.1 g
preparation
1. In bowl of your electric stand mixer fitted with dough hook attachment or in a large bowl - rub the butter into the flour.
2. Sprinkle with salt, stir.
3. Sprinkle with yeast, stir.
4. Make well in center. Add liquid, mix then knead for 5 minutes, the dough should be a slack dough so you may need to add extra warm liquid.
5. Transfer to a large lightly oiled bowl, cover and allow to rise until the dough has doubled in bulk, for about an hour or two according to temperature.
6. Knock back the dough (knead for 1 minute)divide in eight even pieces. Shape each into a ball about the size of a fist, and flatten with your hand. Then lightly roll to a round with a rolling-pin.
7. Place the ball doughs on a well-floured baking tray/s, lightly pressing your thumb in to the middle of the baps. Brush with milk and sprinkle flour all over the top of the baps. Prove for 20-30 minutes until well risen, in the meantime pre-heat your oven to 200°C (400°F) mark 6.
8. Bake in the oven 10-12 minutes, or until firm and lightly golden brown, but still soft - tap them underneath and they should sound hollow when they are cooked. Cool on a wire rack or wrap in a clean tea towel for even softer crusted baps.
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