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Scottish Recipes - Bap Bread Rolls

Baps are quite simply a soft Scottish bread roll (sometimes too soft - Marks & Spencer please take note!). Most commonly they will be used for sandwiches or as an accompaniment for soup. Some shops will also sell variations (such as a cheese bap) but this is for the plain version.


  • 2 level teaspoons active dry yeast (accuracy is essential)
  • 2/3 cup lukewarm full fat milk
  • 2/3 cup lukewarm (previously cold fresh)water
  • 2 teaspoons salt
  • 3 cups unbleached flour, plus little extra for finishing


Pre heat the oven to 425F. In a medium bowl, dissolve the yeast in the milk and water. then into a different bowl, sift the salt with the flour. Pour the well-mixed wet mixture into the dry mixture and stir. If this dough is too stiff, add a little more milk. Turn out onto a floured board and knead lightly. Place dough in an oiled or buttered bowl, cover with a clean towel, and let rise in a warm place for about 1 & 1/2 hours.

Flour a baking sheet.

once the dough has risen, punch down the dough and divide it into 8 or 9 portions. Shape these into ovals, and place them on the baking sheet, leaving as much room as possible between them. Cover with plastic wrap, touching the dough to prevent a skin from forming and let them sit for 15 minutes to rise again.

Brush the tops and sides of the baps with milk, then sprinkle with flour. Bake on the center shelf of the oven for 15 to 20 minutes, or until risen and puffed and JUST golden. More flour can be sifted over the finished baps if desired. Serve warm. Yield: 8-9 rolls.

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide