Scottish Bap Rolls
2 teaspoons of dried yeast
1 teaspoons of caster sugar
240 mls of milk and water ( 1/2 milk add warm water )
needs to be blood heat temp together
450g strong white bread flour ( unbleach no knead flour )
1 teaspoon salt
flour for dusting
Rub the butter into the flour and make a well in the centre. Mix the yeast and milk , sugar and salt and add to the bowl. Place on the mixer with a dough hook and knead for approx. 4 mins until smooth.
Cover with cling wrap and leave to rise for 2 hours in a warm place.
Knock down dough and divide into 8 even size balls, flatten with your hand and press your thumb into the middle of each. Place on a tray with baking paper, brush with milk and dust with flour and leave to rise with a clean tea towel for 20 mins until well risen long if needed.
Bake in a hot oven 220 degrees for 10 minutes until golden brown.