Baps...

Or Soft Morning Bread Rolls.

Yes; I have been increasing my bread making skills! This time with the help of my mum who dictated the recipe over the phone. She can bake most things but has never had any success with bread. I really had no option but give it a try.

You need...

1/2 ounce fresh yeast (I used dried yeast)
1 teaspoon sugar, for creaming the yeast
1/2 pint milk, and water, mixed and warmed to blood heat

1 lb strong white bread flour (sieved)
1 teaspoon salt
2 ounces butter
flour, for dusting

Sorry for all you young readers its in imperial measure.

Mix the salt and the flour

Rub the butter into the flour.
Cream the yeast with the sugar and then add the liquid, leave 10 minutes to work well. (I just mixed the dried yeast with the sugar and added the liquid)

Pour into the flour mix. Mix to a slack dough, adding extra warm liquid if required.
Allow to rise until the dough has doubled in bulk, for about an hour or two according to temperature.

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.
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.

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 if you like).


Eat...

I can honestly say they were delicious made into ham sandwiches with some of our home made plum chutney.

The remainder have been frozen, so we will see what they are like defrosted.