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Scottish Baps And Morning Rolls

Holiday.Cook's picture
Ingredients
  Cake yeast/1 1/2 teaspoons active dry yeast and 1 teaspoon sugar 1⁄2 Tablespoon
  All purpose flour 4 Cup (64 tbs)
  Salt 1 Teaspoon
  Shortening 1⁄4 Cup (4 tbs)
Directions

Prepare the yeast liquid: mix the compressed yeast with the warm liquid until dissolved or dissolve 1 tea-spoon sugar in the warm liquid and sprinkle in the dry yeast.
Leave in a warm place for 10 minutes or until dissolved and frothy.
Mix the flour and salt together and rub in the shortening until the mixture resembles breadcrumbs.
Add the yeast liquid to the dry ingredients and mix to form a soft dough, adding extra flour if it is too sticky to handle or more liquid if too dry.
Turn the dough onto a lightly floured surface and knead until smooth and elastic and no longer sticky -about 10 minutes by hand.
Shape the dough into a ball and place in an oiled plastic bag.
Leave to rise until doubled in size.
Remove from the plastic bag, punch down and knead until the dough is firm, about 2 minutes.
Shape the dough into rolls or a bap (round flattened loaf) and rolls.
Morning rolls Divide into 10 equal pieces.
Shape each piece into a ball and roll out to an oval shape about 3 inches long, 2 inches wide and 1/2 inch thick.
Place on a floured baking sheet, brush with milk and if liked floury, dust with flour.
'Bap and morning rolls Use two-thirds of the dough to make the large bap.
Shape it into a ball and roll it out to a round % inch thick.
Place on a floured baking sheet, brush with milk and if liked floury, dust with flour.
Divide the remaining third of the dough into 4 and shape as above into rolls.
Cover and let rise.
Press each morning roll and bap gently in the center with three fingers to prevent blisters.
Bake toward the top of a moderately hot oven (400°F) allowing 15-20 minutes for the morning rolls and 20-25 minutes for the bap.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

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