Scottish Baps
An always-favourite, a soft bun with a fine coating of flour, just the right size to satisfy an in-between-meal craving, to sop up soup or gravy from a stew. This recipe is almost no work; the buns are baked and ready to slather with butter or jam in only two hours.
Also try Pillowy Buttermilk Buns or Browned-Butter Sweet Potato Buttermilk Buns. Back to Yeast Breads.
Time: 15 minutes prep, 1 hour +30 minutes rising, 25-30 minutes baking
Makes: 12 baps
Ingredients
3 1/2 cups all purpose flour
2 teaspoons dry yeast or 1/10 lb. cake yeast
1 cup lukewarm milk
1/2 cup lukewarm water
1 teaspoon sugar
1 1/2 teaspoons salt
2 tablespoons unsalted butter (melted)
1 tablespoon all purpose flour, for sprinkling
Method
Mix the sugar into the lukewarm milk and lukewarm water. Sprinkle the yeast over and put in a warm place for 10 minutes until the yeast mixture turns foamy.
Mix the flour and the salt. Add the melted butter and using your fingers, mix until the flour resembles bread crumbs.
Add the yeast mixture to the flour. Mix together and turn out onto a floured board. Knead for 10 minutes, until the dough is smooth and elastic. Round the dough up in a greased bowl, covered. Let rise in a warm place until doubled, about 1 hour.
Once the dough has doubled, punch it down and knead it again for 2 minutes.
Divide the dough into 12 balls, then knead each ball for 30 seconds to a minute.
Dust a baking pan with flour or line the pan with parchment paper or a silicone mat and dust with flour. Place the balls in the pan, evenly apart.
(Optional - brush milk on the tops of the buns before dusting with flour.) Dust the tops of the bun with flour again. Cover and leave them for 15-30 minutes to rise again.
Preheat the oven to 350 degrees.
Bake for 25-30 minutes, until the tops are crusty brown.
An always-favourite, a soft bun with a fine coating of flour, just the right size to satisfy an in-between-meal craving, to sop up soup or gravy from a stew. This recipe is almost no work; the buns are baked and ready to slather with butter or jam in only two hours.
Also try Pillowy Buttermilk Buns or Browned-Butter Sweet Potato Buttermilk Buns. Back to Yeast Breads.
Time: 15 minutes prep, 1 hour +30 minutes rising, 25-30 minutes baking
Makes: 12 baps
Ingredients
3 1/2 cups all purpose flour
2 teaspoons dry yeast or 1/10 lb. cake yeast
1 cup lukewarm milk
1/2 cup lukewarm water
1 teaspoon sugar
1 1/2 teaspoons salt
2 tablespoons unsalted butter (melted)
1 tablespoon all purpose flour, for sprinkling
Method
Mix the sugar into the lukewarm milk and lukewarm water. Sprinkle the yeast over and put in a warm place for 10 minutes until the yeast mixture turns foamy.
Mix the flour and the salt. Add the melted butter and using your fingers, mix until the flour resembles bread crumbs.
Add the yeast mixture to the flour. Mix together and turn out onto a floured board. Knead for 10 minutes, until the dough is smooth and elastic. Round the dough up in a greased bowl, covered. Let rise in a warm place until doubled, about 1 hour.
Once the dough has doubled, punch it down and knead it again for 2 minutes.
Divide the dough into 12 balls, then knead each ball for 30 seconds to a minute.
Dust a baking pan with flour or line the pan with parchment paper or a silicone mat and dust with flour. Place the balls in the pan, evenly apart.
(Optional - brush milk on the tops of the buns before dusting with flour.) Dust the tops of the bun with flour again. Cover and leave them for 15-30 minutes to rise again.
Preheat the oven to 350 degrees.
Bake for 25-30 minutes, until the tops are crusty brown.