Soft Scottish dinner baps/rolls (perfect for burgers) -water roux method

Baps in Scotland are much like dinner rolls in the rest of the world, but, they are softer and larger (width-wise) and are not sweet (unlike the Irish ones). They are perfect for barbecue or for burgers. With Summer rolling on soon (hopefully), I thought I will share this recipe just in time for those special Summer barbecues. We love them as sandwiches/burgers or with soup or just steaming hot with butter for breakfast. The water-roux method gives extra soft crumbs and the butter gives great flavour to them. So without further ado, here is the recipe for 8 Baps/rolls.

You will need:

For the water roux:
25 grams of white bread flour
125 ml of water

For the bread dough
Water roux from above
75ml warm milk
225ml warm water (use more or less as required - this will be stickier dough than normal bread dough)
475 g white bread flour, plus extra for dusting
1 tsp salt
1 tbsp sugar (optional)
1 tbsp milk powder (optional)
2 tsp rapid-raise dried yeast
30g butter, softened
oil, for greasing baking pan





Make the water roux as given in http://kuttybear-toddlerfoodideas.blogspot.co.uk/2013/02/japanese-milk-bread-with-water-roux.html

Leave it to cool to room temperature.

Add milk and water to the water-roux and mix well into smooth liquid.

If using a bread machine, follow the instructions of your machine and place the ingredients with either liquids first or dry ingredients first (see step below). If using a mixing bowl. Mix all the dry ingredients first and then add butter rub into the flour well and the add the liquid as needed and mix well into a smooth, slightly stickier dough. Cover and let it raise in a warm place for 1 hr or until doubled.

For the bread machine. Place the liquid first (reverse if your machine instructs otherwise). Then sprinkle the flour evenly to cover the liquid. Place salt, butter, sugar and milk on the four corners of the bread pan. Make a shallow indentation in the middle and place the yeast there. Set the machine to basic dough cycle.

When ready, dump the dough on a lightly floured surface. Punch it down and divide into 8 even balls.

Place the balls on a greased/parchment lined baking pan. Cover with cling film coated with oil (with oil side facing the balls). Let it raise another 45 mins to 1 hr or until doubled.

Preheat oven to 170 degrees Celsius (fan assisted) and bake for 25-30 mins until the rolls sound hollow when tapped on the bottom. You can brush the top of the rolls/baps with milk when hot to give it a softer crust. Serve warm with butter or use as burger buns or simply as dinner rolls.





Sending this to Walk through Memory lane event hosted by Sowmya and Gayathri.