Hoots Man!! Scottish Baps for Kiwi Burgers….

That’s if they make it that long.

Luckily I made these in the afternoon and they are going to be our burger buns…

Should I have said ” Oooouch man?’

I was trying to remember what Oor Wullie said….

Kiwiburger...baps style)

Kiwiburger…

Greedy fingers will be looking at pinching buns until dinner!! but if they do…. they will be starving at dinner…

A lovely simple recipe to make and relatively fast in the yeasty beasty world. 

You could even make the dough the night before, prove and shape them, retard it overnight and then take them out of the fridge about 3 pm (or get children to do when they get home from school).

They will be ready when you get home between 5-6 pm,  to pop straight into the oven.

Bap fresh from the oven..

Bap fresh from the oven..

These are best eaten the day of making but still ok the next day….

But they are not called morning rolls for nothing:)

These baps are special as I could not find my pastry brush soooooo…..

I used one of my Bobbi Brown make up (never used) brushes as a pastry brush:)

No other bap can say it is so privileged.

I am sure Bobbi would cringe but would know it was all in a good cause.

Shhh, don't tell Bobbi!

Shhh, don’t tell Bobbi!

So let’s get yeasty!!

What will you need?

3/4 cup of warm milk

3/4 cup of warm water

2 tsp sugar

4 cups of Plain flour

Pinch of Salt

17g of dried yeast

Little oil for brushing bowl

Little extra milk for brushing

Extra flour for dusting or durum semolina.

Dough ready to go....

Dough ready to prove..

Warm milk and water and combine together, mix in the sugar and then the dried yeast.

Combine well and allow to become frothy, usually about 10 minutes.

Place all dry ingredients in a mixing bowl and mix through.

Add the wet yeasty mix to the dry, forming a nice dough.

Knead for about 6-8 minutes until smooth and elasticy.

Lightly oil a bowl and place dough in there, cover and allow to prove for 90-120 minutes.

Ready to roll

Ready to roll

Turn dough out onto a floured bench/ board.

Cut dough into 10 pieces and roll into balls.

Allow balls to sit for 15 minutes and then roll out into ovals.

Resting

Resting

Place ovals on a well floured baking tray, i also used baking paper.

Allow to rise, covered, for 45 minutes.

Pre heat oven to 210 Celsius.

Brush baps with milk and then dust with flour or as I did with 2 of them , durum semolina.

Ovals before proving

Ovals before proving

After proving and dusted

After proving and dusted

Place in oven and bake for 20 minutes.

Do not over bake as you want them to remain soft.

Cooling...

Cooling…

Remove from the oven and allow to cool on racks.

When cool, slice and enjoy stuffing them with bacon, egg, cheese and avocado!!

very nice!!

very nice!!

Or coleslaw, pork, bit of apple and cheese..

Roast beef, gravy, onion and cheese…

Hmm bit of a cheese thing going on here..

Just cheese alone with bit of pickle or chutney…

Or with sausage, onion, tomato sauce???

Ready to fill

Ready to fill

P1050753 (800x600)

Few baby baps there!!

ENJOY, ENJOY, ENJOY!!!

Yumminess adapted from recipe from http://www.seriouseats.com/recipes/2012/10/traditional-british-baps-recipe.html

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s