Monday, October 24, 2011

Back to My Roots (Sort of...) - Scottish Baps

So actually, I am not Scottish. Not really. But I was born in Nova Scotia, and you can imagine I have met one or two Scots in my day. In high school my English teacher had us sit in alphabetical order and the middle row was made up entirely of MacDonalds! And that's not counting the MacNeils, Camerons, and McInnes. What can I say, Nova Scotia (New Scotland in Latin) is aptly named.

This bread, is extremely popular there, especially for meat sandwiches. It is served hot, or at room temperature. They can be frozen for months and re-heated just before serving. I can honestly say these are some of the tastiest sandwich rolls you'll ever eat.

Here's What You'll Need:
about 5 cups of AP flour
1/2 Tbs. instant dry yeast
1 1/2 oz (about 50 g) butter (or margarine) softened
2 tsp. salt
1/2 cup warm milk (or substitute)
1 cup warn water

Here's What You'll Need To Do:

1. In a large bowl, mix together the flour, yeast and salt. Cut in the butter, then break it up so it is pea-sized and grainy.

2. Add the warm milk and water and knead to form a soft dough. Continue mixing until the dough is very smooth, almost silky.

3. Place the dough in a lightly greased bowl, turn to coat, then cover and let it rise until doubled, about 2 hours.

4. Divide the dough into 12 equal pieces (roughly 3 1/2 oz. or 100 g). Roll into a ball, then flatten each into a rough ellipse.

5. Cover and let rise until doubled again, about 30 minutes. In the meantime preheat the oven to 350 F (180 C). Just before baking, brush each roll with milk (or substitute) then sprinkle with flour.

6. Bake for 12 to 15 minutes or until a nice golden brown. Cool on a rack. Yum!!!


  1. As long as they don't contain Haggis it's all right:)

  2. Actually some of the best rolls I've ever made! Incredibly soft and just perfect for deli meats!