Floury and / or Scottish Baps

A 'bap' has become a universal term for the bread roll and the perfect 'wrapper' for a dinner, a snack or a picnic.  

It's a word that dates back the the 16th century and, strictly speaking, it should mean a soft roll that is enriched with either butter or lard to ensure tenderness. It should also be abut 12 - 15 cms in diameter. 

Baps were originally part of Scottish and Irish fare. The Scottish variety was close to the 'bap' we know today as the product readily available from bakers and supermarkets. The Irish version usually contained currants and was sweeter, like a brioche. 

Of course, there are regional differences....some of which, I'd dispute:

I think I might dispute some of these......


The ingredients are listed for both the white floury baps and the Scottish baps - you'll see there is very little difference. Certainly, the method for both is identical. 

Floury White Baps

200 mls milk

130 mls water

450 gms strong white bread flour

1.5 teaspoon sea salt

2 teaspoon caster sugar

1 teaspoon fast action instant yeast

Scottish Baps

150 mls milk

150 mls water

450 gms strong white bread flour

1.5 teaspoon sea salt

2 teaspoon caster sugar

1.5 teaspoon fast action instant yeast


If you're using a bread machine, place the flour into the pan - adding the water and stir. Then add the sugar and the salt. Stir again. Leave for 15 minutes. Then add the yeast and choose a Basic Dough programme.

If you're mixing by hand, stir the salt, sugar and flour together and then add the water and the yeast until you have a sticky dough. Knead until smooth. (remember you'll find a useful video on how to knead bread in the resources section on the left hand side of this page). Place in an oiled bowl and leave in a warm place for at least an hour - or until it has doubled in size. 

Turn the dough out onto a floured board. Knock it back, weigh it and divide it into 10 equal portions. 

Form each portion into a ball.

Pat out until the ball is about 1 cm thick and about 9 cms in diameter. 

Place on a floured sheet or silicone mat and cover. Place in a warm spot for about half an hour. Keep space between them. They'll double in size. 

Preheat the oven to 200 degrees C

Lightly brush the baps with milk and dust with flour

Bake for 15 - 20 minutes until lightly browned. 

Place on a cooling rack. 

Happy baking....


  1. I love your map, but agree with your comment to dispute it. The names relate to several different forms of rolls- a buttery for example is a sort of flat round croissant, having eaten many as a student in St. Andrews in the 70’s.


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