Description
Another great recipe from Miriam (aunt Mary). I really like her recipes. These buns floury baps - the Scots eat for Breakfast with fried bacon or ham, they are good warm, fresh, i.e. within the first 24 hours. But they can be frozen immediately after it has cooled. Try them with other additives, salad, cheese, and always you will like.
Ingredients
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Flour
700 g
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Salt
2 tsp
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Yeast
15 g
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Butter
50 g
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Milk
200 ml
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Water
250 ml
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Milk
3 Tbsp
Cooking
In a Cup mix the sifted flour with salt, add chopped butter and RUB with flour.
To do in the center of the mixture deepen. Fresh yeast dissolve in the milk and pour them a Cup of flour. Add the warm water.
Knead the dough. The flour and water in quantity, maybe have to adjust. The dough should be quite soft.
Knead the dough very thoroughly for 10 minutes until smooth and elastic. To put it in a Cup, cover the film.
Give him increase in volume 2 times.
The risen dough to move to poured flour on the surface and beat it to remove air. Divide the dough into 12 equal portions. For this it is easiest to roll the dough into a thick sausage and cut into 12 pieces.
To give each piece the shape of an ellipse with a thickness of not more than 1 cm Spread on a baking tray lined with baking paper. Between the rolls to keep your distance, they will rise further. Brush to grease the buns with milk and sprinkle with flour (preferably through a small strainer).
The tray is best placed in inflated plastic bag and let rolls rise almost double, about 30 minutes. Heat the oven to 220S.
To remove a package with BAPCO-rolls, sprinkle them again with flour and put in the oven for 15 minutes or until Golden. Remove and cover with a towel.
Bon appetit!!!
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