Soft & Fluffy Scottish Morning Rolls Recipe (Baps) | 5 Ingredient Recipes

Bold Bakers, today we are making a five ingredient Scottish bap. It's a beautiful roll that originated in Scotland but is popular now throughout the whole UK. It's very delicious, it makes a great breakfast sandwich. I'm going to show you how to make it and it's really simple. Like I said, five ingredients, part of my five ingredients series. So in our stand mixer, we are going to add in some all purpose flour. For baps and rolls, I like to use all purpose flour because it gives you a lovely soft roll. Some people like to use bread flour, you can do that if you want but it will just give you more of a chew and that's not what I want from a Scottish bap. Into this we're going to add in our salt for flavor. And then on the other side of the bowl I'm going to add in my instant yeast. Now I love to use instant yeast because it goes straight into the dry ingredients and it doesn't have to be sponged like the way you do with active dry yeast. If you want to use active dry yeast, I'm going to put a note on BiggerBolderBaking.com about how you can do that. So I'm going to mix those ingredients together. Three dry ingredients that you probably already have in your pantry. I'm going to turn the machine on now to like a medium speed. I'm going to add in the last two ingredients which are our wet ones. I'm going to start out with the water. Those have been warmed, they're lukewarm. You can do that on the stovetop or you can do it in the microwave. You just want it to be nice and warm to activate the yeast. Next we're going to go in with our milk. I love milk in rolls. It adds fat, which is flavor. I just think it makes it extra soft. There we go. In no time you'll start to see this come together and you're going to want to knead it on medium to medium high speed for around 8 to 10 minutes. You'll start to see it get a bit tighter and a bit drier. You can also do this by hand. It's not a big deal. It'll just take you a little bit longer, probably like 15 minutes, but it's totally doable. So the word "bap" is believed to have come from the old English word "bapay" which means small loaf. My friend Paul Bradford, who's the kilted baker who does online classes and is actually part of the Bold Baking Network, told me some really fun facts about Scottish bap. So I have my notes here and Paul told me that in the UK the bap is also known as a cob in the Midlands, a roll in Scotland, a bun in North East England, and a barm in Lancaster, which is fascinating to me, but it all makes perfect sense. They probably all have their own versions of the same roll. Much like we have in Ireland coming from Waterford, we have the Blah, which I've made here before my mum shared that recipe. It's a very traditional roll and it is just like this one. So our dough has formed kind of a tight ball. It's cleaning the bottom of the bowl. So there is our dough. It's a little bit stickier than my other bread doughs. Perfect. So here I have an oiled bowl, just with a little bit of olive oil or vegetable oil. We're gonna put our dough in there. I'm gonna cover it up in cling wrap, just like that. And then I have a tea towel here. I'm gonna place that over it. So now we're gonna set this aside to proof, around an hour to an hour and a half, what we wanted to do during this time is to double in size. Gonna leave it at room temperature and then just do its thing. So after your hour and a half or so, your dough should actually more than double in size. It'll be nice and big and puffy, just like this one. Lovely. Smells nice and yeasty too. This is a lovely dough to work with. You'll feel it when you're making it. It's lovely and soft. It almost feels kind of buttery. So take your dough out of your bowl and place it onto a floured surface. Not too much flour, not like what I just did in the year. Because I wasn't thinking. A little bit of flour. And we're gonna divvy this up into 10 equal baps. Now if you're like me and you want to make sure they're exactly perfect, you want them to be around 75 grams per roll, which is just a little more than two and a half ounces. And if you do not have a kitchen scale and you're not too worried about doing that, then just go for it. 10 rolls is what we're looking for. So that's perfect. These are roughly the same size. Now what we want to do is roll it into a roll. Not too much flour on our surface. Push the dough into your countertop. Smooth it out. You get no crease on the bottom and you have a lovely smooth top. Then onto your baking tray. Next dough, same thing. Push it into the countertop. You end up with no creases on the bottom and a nice smooth top. The less flour you have on your surface for this part, the better. It will make life so much easier. So I decided that 2025 was going to be a big year for Bigger Bolder Baking. We've been around for 11 years now. And we came up with some new series that have been really fun, which is five ingredient recipes just like this one. But then also $5 recipes. And it's making a recipe that's normally really expensive like a gourmet pizza or a $55 birthday cake and making it for around $5. It's really fun. You learn a lot. They're all brand new recipes. And I have new bold baking basics like how to make homemade Nutella, how to make homemade creme fraiche, also how to turn milk and butter into whipped cream, which is going to blow your mind. And so many recipes coming up. So make sure if you haven't already hit that subscribe button so you get notified every time I release a video. So there's our rolls now on a tray. We're going to cover our rolls gently in cling wrap, not too tight so they can proof. And then I have my tea towel here ready to go. And we're going to let these sit at room temperature nice and snug. And let them proof for around 45 minutes or so, sometimes up to an hour. Little rolls need a little bit more time to proof than you would actually think. So we're going to come back and check on them soon. So I gave my rolls an hour because I noticed they were a little bit chilly and a little bit sluggish. And when I gave them that little bit of extra time, the extra 15 minutes, they puffed up just like this. Do you see that? How they're nice and rounded. You can always tell when a dough is proofed and ready just by looking at it. But if you want an extra tip, here's what you want to do. Just gently push the roll or your bread, whatever you're making. If your indentation from your finger stays in there, it means it's ready and it's proofed and it can be baked. If the dough pops back again really quickly, it means it's not done proofing. So cover it up again, give it more time. The beauty about this is they will tell you when they're ready. But these are ready to go. The last thing I'm going to do is I'm just going to egg wash them gently with a little bit of milk. I say gently because we don't want to damage any of those air bubbles and knock them out. We did two big lovely proofs which developed those and we want to keep them. Now as you can see, some of them did proof into each other. That is totally fine. It's actually quite common Scottish baps. It's called batch baking and you'll often see that with these rolls. Lovely. They've all been brushed with a little bit of milk. The last thing I'm going to do is just dredge them with some flour on top. Now this is exactly what we do with Irish blas. It kind of softens the top. I feel like it stops them baking really hard. And it's just that classic look that you get from a bap. Lovely. Nothing else needs to be done to these guys now. They are ready to go straight into the oven. Bake your baps at 400 degrees Fahrenheit, 200 degrees Celsius for roughly 15 to 20 minutes. They don't take that long and we don't want them to get too hard because they're lovely and soft. My timer went off. I can smell my baps. I'm positive they are done. And they look fantastic. They're a lovely golden brown and they have the lovely flowery top which reminds me of an Irish Blas. They smell amazing and they were so simple. Just look at these lovely rolls. There's a reason that they are so popular throughout the UK. You can have them on the side of a bowl of soup or you can do something that's very popular and I love to do which is use them to make a breakfast sandwich. And we're going to go all out here. Cut open your roll, butter it, lay down some bacon, a fried egg and tomato sauce on top. This is absolute heaven. And of course, a cup of tea. Whether you have these baps for a breakfast sandwich or a lunchtime treat, you will not be sorry. And they were just five ingredients. Thank you so much for watching. If you're in the mood for more baking videos, then stick around. I've got hundreds of them for you to check out. I'll see you back here again really soon.