Directions
These soft floury baps, very popular in Scotland make a great breakfast bun, spread with butter and with warm Bacon or a British banger.
These are not the same as “Morning rollies” more properly known as Aberdeen Rowies which are closer to a croissant than bread. I remember as a young lad in Portgordon, being sent down the hill (doon the brae) to the bakers early in the morning to get these and bring them home while still warm.
Servings: 9 Rolls
Ingredients
For the sponge
- 1 1/2 tbsp Cornflour
- 18 oz Bread flour
- 2 1/4 tsp Fast acting yeast
- 15 oz Water - tepid
For the dough
- 3 1/2 tbsp Water
- 5 tbsp Whole milk
- 4 tbsp Butter unsalted
- 2 tbsp Cornflour
- 10 oz Bread flour
- 3 1/2 tbsp Sugar
- 2 1/2 tsp Salt
Instructions
- First make the sponge. In a big bowl, toss together or sift the cornflour and flour. Add the yeast, pour in the water, stir to a soft dough, cover and leave to rise for two and a half to three hours.
- Now to make the dough, bring the water and milk to the boil, then remove from the heat, add the butter and set aside till just warm. Pour into a large measuring jug and top up with water to make 6.75 oz. Toss together the cornflour and flour, add the sugar and salt, and mix.
- Add the buttery liquid to the yeast sponge and mix well together. Add the dry ingredients, then mix to a firm dough. Give the dough three 10-second kneads on an oiled surface over 30 minutes, then leave, covered, for 15 minutes. Preheat the oven to 425ºF.
- Divide the dough into nine 5 oz pieces. Shape into balls on a floured work surface, place on a parchment lined baking sheet. Liberally flour the tops, cover and leave to rise for 45 minutes to an hour, until almost doubled in size. Bake for 25 minutes. Leave until cold before removing from the tray. Leaving them until cold is difficult, especially if you have some nice back bacon ready to go into them.
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