These traditional Scottish rolls are meant to be smeared with butter, topped with meat, and eaten like a sandwich. Do not mistake them for the Irish version containing sweet currants.
Hands-on: 30 minutesTotal: 3 hours 15 minutes
- 1 cup whole milk
- ⅔ cup water
- 1 tsp. sugar
- 1¾ tsp. active dry yeast (1 package)
- 2 tsp. kosher salt
- 5 cups bread flour
- In a large bowl, combine ⅔ cup milk, water, sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
- Add salt and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
- Line two baking pans with parchment. Turn risen dough onto a floured surface. Shape into a rope, about 3" thick. Slice into 3" pieces, then roll each into a tight ball. Place on prepared pan, dust with flour, cover loosely with plastic wrap, and rest for 15 minutes.
- Preheat oven to 375°F. Using floured fingers, press proofed buns into flat ½"-thick disks. Cover and rest another 15 minutes. Again using floured fingers, press firmly into the center, making an indentation. (This keeps the baps flat, preventing the center from rising up into a ball during baking.) Place on prepared pans, brush with remaining milk, and bake until golden brown, about 15–20 minutes. Cool completely.