Wholemeal Floury Bapsrolls Recipe For The Bread Maker

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SCOTTISH BAPS - SOFT MORNING BREAD ROLLS



Scottish Baps - Soft Morning Bread Rolls image

These classic Scottish bread rolls are so easy to make - with only one kneading required. They are soft with a distinctive floured finish and are excellent for all manner of fillings, but especially bacon or cheese and salad. These baps are quite wide without much height, and they must only be baked for a maximum of 10 minutes in order to maintain their soft texture. Preparation time includes the proving and kneading time. They are best eaten on the day that they are made - they are delicious toasted the next day however.

Provided by French Tart

Categories     Yeast Breads

Time 2h30m

Yield 8 Baps, 4-8 serving(s)

Number Of Ingredients 8

1/2 ounce fresh yeast
1 teaspoon sugar, for creaming the yeast
1/2 pint milk, and
water, mixed and warmed to blood heat (more if necessary)
1 lb strong white bread flour
1 teaspoon salt
2 ounces butter
flour, for dusting

Steps:

  • Rub the butter into the flour and make a well in the centre.
  • Cream the yeast with the sugar, then add the liquid and salt, and pour into the well. Mix to a slack dough, adding extra warm liquid if required.
  • Allow to rise until the dough has doubled in bulk, for about an hour or two according to temperature.
  • Knead, and divide in eight even pieces. Knead each into a ball about the size of a fist, and flatten with the hand. Then lightly roll to a round with a rolling-pin.
  • Place the ball doughs on a well-floured baking tray/s, lightly pressing your thumb in to the middle of the baps. Brush with milk and sprinkle flour all over the top of the baps. Prove for 15 to 20 minutes until well risen.
  • Bake in the oven at 200°C (400°F) mark 6 for 10 minutes, or until firm and lightly golden brown, but still soft - tap them underneath and they should sound hollow when they are cooked. . Cool on a wire rack. Dust with more flour.
  • These freeze very well - serve them with assorted fillings for sandwiches or just split whilst warm and spread with butter.
  • US conversions: 1 lb flour = 4 cups. 2 ozs butter = 1/2 stick butter.

Nutrition Facts : Calories 561.6, Fat 14.9, SaturatedFat 8.9, Cholesterol 39, Sodium 715.8, Carbohydrate 91.2, Fiber 3.4, Sugar 1.4, Protein 14.1

BREAD MACHINE WHOLE WHEAT ROLLS



Bread Machine Whole Wheat Rolls image

This easy recipe is from my Welbilt bread machine manual. The molasses and honey give the rolls a delicious, but not overly sweet taste. I usually cut this recipe in half but use the same amount of yeast. These rolls are always served for our Thanksgiving meal. Leftover (day old) rolls make perfect croutons or breadcrumbs.

Provided by COOKGIRl

Categories     Breads

Time 15m

Yield 12 rolls

Number Of Ingredients 7

1 1/4 cups water
2 tablespoons oil (read NOTE*)
2 tablespoons honey
2 tablespoons molasses
1 1/2 teaspoons salt
4 cups whole wheat flour
1 tablespoon active dry yeast

Steps:

  • Place the ingredients into the bread baking pan as recommended by your bread machine's manual. Use the DOUGH cycle setting.
  • To hand shape the roll, once the dough cycle is complete remove the dough to a lightly floured cutting board. Divide the dough into 12 equal pieces and shape into balls. Place the rolls into greased muffin tins, brush lightly with melted butter or butter substitute. Cover with a piece of wax paper and a clean cloth and let rise in a warm place for about 15-20 minutes.
  • Bake the rolls at 375°F for 15-20 minutes.
  • Refrigerate leftovers.
  • *NOTE: Here's a trick to measure the honey and molasses easily. By measuring the oil first, the oil coats the measuring utensil. Then when you measure out the honey and molasses the two ingredients slide off easily into the bread machine pan.

Nutrition Facts : Calories 179.6, Fat 3.4, SaturatedFat 0.5, Sodium 294.1, Carbohydrate 34.6, Fiber 4.6, Sugar 4.9, Protein 5.7

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