This is the recipe for baps. I tried it but they didn't turn out like the fluffy rolls I remember. I talked to a baker in Dumfries, Scotland, and he said the is only about one ounce of flour per roll in his rolls. He lets them rise all night and bakes them at a VERY high heat, but he didn't say how high. I think you may have to try a few times to get it right!


  • 1 teaspoon yeast
  • Pinch of sugar
  • 1/4 cup milk
  • 1/4 cup water
  • 4 tablespoon lard
  • 1 teaspoon salt
  • 2 cups flour


Scald the milk and add equal amount of water to bring total liquid up to 1/2 cup. Add sugar and proof yeast in mixture (don't kill the yeast, if too warm) Warm flour in a warmed bowl. Add salt and rub in the lard. Add liquid and beat smooth. Cover & double. Turn out on floured board and knead lightly, but thoroughly. Divide into six. Cover for 15 minutes in a warm place. Brush with milk and lightly dust with flour. Press the centre with floured finger hard enough to leave a deep impression. Bake 15 minutes at 425 degrees Fahrenheit.

To make the rolls the night before, 1/2 the yeast and let the rolls rise 25 minutes before baking.

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Submitted 6/13/05.
Source: Scottish cook book
Submitted By: Gordon Jackson
Morning Rolls (Baps)