Wednesday, July 1, 2009

Baps Scottish Breakfast Rolls

(adapted from Barry Harmon's Artisan Bread Baking)

16 oz. all purpose flour
5 1/4 oz. warm water (100 - 110 F)
5 1/4 oz. warm milk (100 - 110 F)
1 packet or 2 1/4 tsp dry active yeast
2 tsp salt

Use extra flour for the counter and extra milk and flour for glazing the baps before putting them in the oven.

  1. Sift the flour and salt together in a large bowl. Make a well in the bottom.
  2. Mix the yeast and milk, then the water. Allow to sit about 5 minutes to let the yeast proof.
  3. Add the milk mixture to the flour mixture. Mix together to form a soft dough.
  4. Knead the dough lightly in the bowl (I used a mixer). Form into a ball, then cover with clear film and leave to ferment for 1 hour in a warm place, or until doubled in size.
  5. While the dough is rising, grease two baking sheets, or line the baking sheets with parchment paper.
  6. Turn the dough out onto a lightly floured surface and deflate it slightly.
  7. Divide the dough into 10 pieces (approximately 2 3/4 oz.).
  8. Knead each ball lightly. Using a rolling pin, shape each piece into a flat round (approximately 3 1/2 inches in diameter).
  9. Transfer to the baking sheets, spaced well apart, and cover with oiled film.
  10. Let rise in a warm place for 30 minutes.
  11. Preheat the oven to 400 F.
  12. Press each roll lightly in the center with three fingers to equalize the air bubbles.
  13. Brush the top of each roll with milk, and dust with flour.
  14. Bake for 15 - 20 minutes, or until lightly browned.
  15. Dust with flour, and allow to cool slightly. Serve warm.

Yield: 10 rolls

I discussed this recipe here.

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