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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rub the butter into the flour and make a well in the centre. | 2. Cream the yeast with the sugar, then add the liquid and salt, and pour into the well. Mix to a slack dough, adding extra warm liquid if required. | 3. Allow to rise until the dough has doubled in bulk, for about an hour or two according to temperature. | 4. Knead, and divide in eight even pieces. Knead each into a ball about the size of a fist, and flatten with the hand. Then lightly roll to a round with a rolling-pin. | 5. Place the ball doughs on a well-floured baking tray/s, lightly pressing your thumb in to the middle of the baps. Brush with milk and sprinkle flour all over the top of the baps. Prove for 15 to 20 minutes until well risen. | 6. Bake in the oven at 200°C (400°F) mark 6 for 10 minutes, or until firm and lightly golden brown, but still soft - tap them underneath and they should sound hollow when they are cooked. . Cool on a wire rack. Dust with more flour. | 7. These freeze very well - serve them with assorted fillings for sandwiches or just split whilst warm and spread with butter. | 8. US conversions: 1 lb flour = 4 cups. 2 ozs butter = 1/2 stick butter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	1/2	ounce		26.2233	2.8945	3.3849	0.1276
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
milk	1/2			74.42	5.8316	3.843	3.9894
water			mixed	-	-	-	-
white bread flour	1			494.57	99.3661	16.4126	2.2742
salt	1	teaspoon		-	-	-	-
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
flour				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.