Breads/Pizza/Pasta

Traditional Scottish Baps or Buns

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Scottish Baps, also called buns when homemade, are fresh soft pockets of bread perfect for a sandwich.

Recently I started making buns and baps because the numbers in our grocery budget were getting too high.

How To Make Scottish Baps The Traditional Way

As you all know, I love to be busy in the kitchen and looking for ways to help lower our grocery budget.

I like to make all the treats we eat in the house instead of buying commercially made products.

My kids enjoy my Milk Toffee, Cinnamon Buns, Cherry Pie Minis, Granola Bars or even my Jam-filled Oatmeal Squares.

Honestly, I could share recipes with the amount of homemade baking and cooking that I do.

It suits our family and our budget.

Buying Bread vs. Making Homemade Bread, Buns, and Baps

We have discussed living within our means lately, and the biggest thing that was eating into our budget was bread and buns for sandwiches.

I know you may think I’m joking, but yes, bread products can quickly drive the budget higher each week.

Shopping The Reduced Rack For Bread

The only way to chop that expense was to buy bread at reduced prices and then freezing them.

In the process of freezing bread, I found they didn’t keep long enough, so I decided to make my own in the end.

Lowering expenses for our family meant watching flyer sales and buying bread as I shop each week, so it stays fresh.

My family can quickly go through four loaves of bread in one week as well as buns, so you can see why the costs are high.

I would buy a dozen buns for sandwiches, typically gone within a couple of days.

Homemade Baps Are Cheaper To Make

With a bit of fine-tuning, I found the easiest and cheapest way was to make homemade baps and buns at a fraction of the cost compared to the grocery store.

Costings breakdown to buy the products to make the flour baps/buns, but it will depend on each store in the province.

The following bread ingredients below will make loads of Scottish Baps/Buns.

  • Flour from Costco $6.99 10kg bag
  • Salt $1.49 1kg box
  • Yeast 2lbs $4.99
  • Milk $4.39 4L jug

Compare that to buying loaves of bread from the grocery store, and you will always win with homemade.

Flour Baps Are The Easiest Buns To Make

What are flour baps, and how long do they keep?

We call buns flour baps; as mentioned and honest, they are easy to make.

You won’t ever purchase buns at a bakery again once you make these Scottish Baps.

The tiny round buns or baps are fluffy inside and keep up to 5 days without going hard.

The freshness factor is significant because my family loves to have toasted buns with my homemade jam or carrot marmalade on the weekend.

We also like to stuff them with luncheon meats and cheese or butter and eat with homemade chilli, stew or soups. 

Snap a hotdog in half and stuff it into a bap or make mini burgers on your fresh baps.

Related: Check out the complete Canadian Budget Binder Recipe Index

You can have these hot fluffy flour baps ready to eat within a couple of hours.

If you are anything like us, we love to enjoy buns hot out of the oven too.

How To Make Scottish Buns Or Baps

Making bread is not as complicated as you think it is, and I’m betting you will come back to leave me a comment to tell me so.

Bread making can be an art, but this requires reading and following a recipe for the home baker.

Prep time: 10 mins
Proof/rise time: 1hr first rise, 20 mins second rise before putting into the oven
Cook time:  15 mins
Oven temp: 190oC/374oF
Yield: 12 buns
 
Please note the prep time and cook time in this recipe below does not include the proofing time as I am unable to add this to the recipe. (See above for times)

Printable version of this recipe is below or you can save it or share on your Pinterest page to make later.

Ingredients To Make Scottish Baps

If you are a bread lover like my family these easy flour baps or buns as we call them are simple to make. Plus they will save you money and let’s not forget to mention the freshness factor.

Step By Step Process To Make Scottish Baps

  1. Place flour, butter and salt into a bowl and mix until it resembles breadcrumbs.
  2. In a jug place the lukewarm milk, water, sugar and yeast then stir until dissolved. Cover and place in a warm area until frothy
  3. Once frothy mix again and add into the flour mix and stir until it starts coming together to form a dough. I use my mixer for this but you can use a handheld too. Just mix until the beater starts to clog with dough then turn out.
  4. Knead dough until smooth around 5 minutes then place back in the bowl and let rise for 1hr. I use my oven and switch on the light for this.
  5. Once doubled in size punch down and knead again for 5 minutes
  6. Then divide into 12 pieces and roll dough into balls.
  7. You should get all 12 balls onto the baking tray.
  8. Dust bottom of the baking tray with flour
  9. Once the baking tray is dusted with flour place dough evenly apart onto a tray and then dust again with flour.
  10. I use an old spice jar filled with flour for this. You can use parchment paper too.
  11. Let rise again for another 20 minutes
  12. Now place in the oven for 15 minutes or until the top of the Baps/Buns have turned light brown.
  13. Take of the baking tray and place on a cooling tray.

Prep time: 10 minsProof/rise time: 1hr first rise, 20 mins second rise before putting into the oven

Cook time:  15 mins

Oven temp: 190oC/374oF

Yield: 12 buns Please note the prep time and cook time in this recipe below do not include the proofing time as I am unable to add this to the recipe. (See above for times)

A printable version of this recipe is below or you can save it or share it on your Pinterest page to make later.

 
Traditional Scottish Baps Aka Buns
 
Recipe Type: Breads
Author: Nicola Don
Prep time:
Cook time:
Total time:
Serves: 12
If you are a bread lover like everyone in my family these super easy flour baps or buns as we call them are fairly simple to make and will save you money in your grocery budget not to mention the freshness factor.
Ingredients
  • 4 1/2 cups flour
  • 1/2 cup butter
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1 cup lukewarm water
  • 1 cup lukewarm milk
  • 4 teaspoons yeast
  • Extra cup of flour for kneading the dough
Instructions
  1. Place flour, butter and salt into a bowl and mix until it resembles breadcrumbs.
  2. In a jug place the lukewarm milk, water, sugar and yeast then stir until dissolved. Cover and place in a warm area until frothy
  3. Once frothy mix again and add into the flour mix and stir until it starts coming together to form a dough. I use my mixer for this but you can use a handheld too. Just mix until the beater starts to clog with dough then turn out.
  4. Knead dough until smooth around 5 minutes then place back in the bowl and let rise for 1hr. I use my oven and switch on the light for this.
  5. Once doubled in size punch down and knead again for 5 minutes
  6. Then divide into 12 pieces and roll dough into balls.
  7. You should get all 12 balls onto the baking tray.
  8. Dust bottom of the baking tray with flour
  9. Once the baking tray is dusted with flour place dough evenly apart onto a tray and then dust again with flour.
  10. I use an old spice jar filled with flour for this. You can use parchment paper too.
  11. Let rise again for another 20 minutes
  12. Now place in the oven for 15 minutes or until the top of the Baps/Buns have turned light brown.
  13. Take of the baking tray and place on a cooling tray.
 

Scottish Baps or Buns can be frozen once cooled and are great for any meal of the day.

Discussion: Do you make homemade buns or baps? Please leave me your comments below.

Yield: 12

Traditional Scottish Baps or Buns

Scottish buns

If you are a bread lover like everyone in my family, these super easy flour baps or buns, as we call them, are relatively simple to make and will save you money in your grocery budget, not to mention the freshness factor.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 4 1/2 cups flour
  • 1/2 cup butter
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1 cup lukewarm water
  • 1 cup lukewarm milk
  • 4 teaspoons yeast
  • Extra cup of flour for kneading the dough

Instructions

  1. Place flour, butter and salt into a bowl and mix until it
    resembles breadcrumbs.
  2. Place the lukewarm milk, water, sugar, and yeast in a jug, then stir until dissolved. Cover and place in a warm area until frothy
  3. Once frothy, mix again, add into the flour mix and stir
    until it starts coming together to form a dough. I use my mixer for this, but
    you can use a handheld too. Just mix until the beater begins to clog with dough
    then turn out.
  4. Knead dough until smooth around 5 minutes, then place back in
    the bowl and let rise for 1hr. I use my oven and switch on the light for this.
  5. Once doubled in size, punch down and knead again for 5
    minutes
  6. Then divide into 12 pieces and roll dough into balls.
  7. You should get all 12 balls onto the baking tray.
  8. Dust bottom of the baking tray with flour
  9. Once the baking tray is dusted with flour, place dough evenly
    apart onto a tray and then dust again with flour.
  10. I use an old spice jar filled with flour for this. You can
    use parchment paper to
  11. Let rise again for another 20 minutes
  12. Now place in the oven for 15 minutes or until the top of the
    Baps/Buns have turned light brown.
  13. Please take out the baking tray and place it on a cooling tray.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

-Nicky

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74 Comments

  1. Nice recipe! Was a bit puzzled at the name, we don’t have baps in Scotland. These are what we call rolls. Baps are bigger and flatter and come from England. Rolls are great with haggis and brown sauce, fore
    ver known as a roll on sausage.

    1. Sorry, but baps are definitely Scottish. They are floury and more flattened than rolls as you say. Trust me! I am Scottish and was brought up with baps as well as high pan bread. I can only assume the English hijacked them because of the terrific sandwiches they make

      1. Haha, hijacked them, maybe. The author was born and raised in Scotland so I’ll get her to chime in and see what she has to say. I’m pretty sure this topic has come up once over the many years the recipe has been up. Have a great day. 🙂 Mr.CBB

    1. I left a note above that this recipe plugin didn’t allow me to add it.
      Here it is.
      Prep time: 10 mins
      Proof/rise time: 1hr first rise, 20 mins second rise before putting into the oven
      Cook time: 15 mins
      Oven temp: 190oC/374oF
      Yield: 12 buns

      Please note the prep time and cook time in this recipe below does not include the proofing time as I am unable to add this to the recipe. (See above for times)
      Printable version of this recipe is below or you can save it or share on your Pinterest page to make it later.

  2. I made these with 480 g of flour. I forgot to add the extra cup used while kneading as I like to let the mixer do most the work. It looked very wet but I let it rise in the mixer bowl and carried on. They were THE BEST BAPS EVER. Sooooo soft. Held up to buffalo chicken sammiches. I let them mix a few minutes longer than recomended to make sure the gluten developed. I usually hand knead the last minute or two but did not because it was a wet dough. I will add the extra cup when I make them today to see the difference. Also, This is my baps recipe now. No knead to look further. Thanks for sharing.

    1. I want to correct that I used 540 g of flour equaling four and half cups, not 480. The second time I added the extra 120 g (1 cup) of flour and other than the dough being slightly less wet there wasn’t a textural difference to the final product. Amazing again. I am about to make a third batch for BLTs in the morning and I am going to let them slow proof in the fridge overnight. Thanks again!

  3. I would like to make these baps, but I am getting absolutely confused about cup sizes. Can you in anyway try to help with cupsizes to grams or ml/dl

  4. Quick and easy to make, but I had printed it months ago, not realizing that the actual recipe section that you get when using the “print” button does NOT include the oven temperature! I had to come to the computer to look it up. Crisis averted.
    They look and smell fabulous, just like I would expect a bap to look and smell. I haven’t tasted them, as I’m trying to be virtuous until suppertime… in 2 hours.

  5. You as sooo right about the price of bread! Been making my own for forty year and hate to pay the price when I’m stuck. $5 for a pound of flour and some water? This week I’m brewing a batch of sourdough – had to let mine die because of moving etc. But I always have ciabatta and multigrain breads in the freezer, and now I want something lighter for sandwiches so I will try baps. Wish me luck!

    1. Hi there, I use normal plain flour, nothing fancy. Can I suggest sieving it first to aerate it?
      Here is a conversion table also if you want to change from cups to grams or imperial weight.
      Plain flour
      US cups Metric Imperial
      1/2 cup 65g 2 1/4 oz
      2/3 cup 85g 3 oz
      3/4 cup 95g 3 1/4 oz
      1 cup 125g 4 1/2 oz
      Hope this helps.

      1. I ended up doing my own experimenting and what worked for me was 4 cups of flour weighing 600 grams total. Plus an extra half cup or so for kneading etc. but a lot of that was left. I also used half butter and half lard. The buns are very nice – I wish I could upload a picture! They are a little big at 100 grams each and next time I will make them smaller. Great for tea with butter and jam and It’s nice to be able to produce a very decent roll in such a short time. I’m working on some sourdough right now and that’s a different kettle of fish!

  6. I cannot get frozen bread dough in Canada and I want to make cinnamon buns using them. If I make the baps and freeze them after the first rise will that work?

  7. Sounds like a great idea. Does the dough lose some of its ‘rise’ when you cut it? I ask because the first time I slashed a loaf. It lost some of the rise. I’ve been nervous of slashing ever since. But I do like the idea of buttered rolls!

    1. I think it depends on when you cut it…if cut the dough after the yeast have created all their gases, then you will lose the “rise” a bit. If the yeast are still feasting when you cut it, you may have some of the rise restored.

  8. HI….I made this recipe today and they turned out fabulous. I did find them salty. Can I cut back on the salt. Let me know as I’d love to make them again. Thanks.

    1. Salt is solely for flavour and actually inhibits the effectiveness of the yeast (though obviously not drastically). It can definitely be cut back without negative consequences

    2. Yes of course you can! It’s all about your preference so next time just cut It back a little. Glad you liked them! Enjoy.

  9. Nicola, I followed the recipe exactly however when I added the liquid and combined the mixture was very sticky and not a typical dough. I had to add a significant amount of flour to bind everything together into a workable dough. Any thoughts?

    Allan

    1. It all depends on the Flour! I know that on a couple of occasions I have had to add more flour just to get it to bind! I will ask if Mr CBB can add this to the recipe as a need to know basis! All in all though it is just the flour. Thanks for getting back to me!

      1. Trying a new batch using your recipe, however, I have tried the slack dough kneading method. Fingers crossed. I’ll update once baked.

        Thanks
        Allan

    2. Allan, I had the same experience a and did the same as you. I just discovered my mistake about a week ago. This type of dough is known as a “slack” dough and gets handled differently. I hunted the information on Google, and can’t remember what sits I found. But I did use ‘Google.co.uk’ to get the info. The American sites were no help. Follow their instructions and you will have beautiful baps!

    3. Nicola and also Allan, I found the site with all the info on slack dough, including pictures. Thefreshloaf.com. The recipe that started my hunt is from. Genius kitchen.com and is almost identical to the one inCBB.

  10. Hi Nicola, I’m a fellow Scotsman from Dyce, not so far from Ellon :). I look forward to trying this recipe. I do make my own sausage lorne and am looking for the perfect match.

  11. I really enjoyed these. I made two batches yesterday for my daughter’s dress up like a country day and bring food from that country. I was told they really enjoyed them. We liked them here as well. The first batch I oiled the pan since that is what I normally do. The next one I did as the recipe stated and just used flour. That worked just as well. Thanks for the great recipe. I don’t know if you can put the baking temperature in the part that prints out but if you can that would be helpful. They were so light. My son wants more.

  12. I made these this morning, Nicole, but like Stacey, I had to use much more flour than the recipe said. I didn’t measure it, so I can’t give a good answer, but I would guess more than a cup. I live I’ve Fliroda, so I don’t know if the flour is different, or if your cup measure is larger than the US 8 ounces size, or even if the liquid measurements were put in incorrectly. Anyway, I persevered until I got a reasonable dough. The result was rolls that are very light, floury and good! Next time I will proof with half measure milk and water, then add the rest as needed. Or should I say ” as kneaded”?

    1. I HAVE BEEN MAKING MY OWN BREAD FOR OVER 50 YRS & YES THE American MEASURMENTS ARE DIFFERENT THE LIQUID AS WELL AS THE DRY I WAS TOLD THE BEST WAY TO GET FLOUR TO COME OUT RIGHT IN RECIPE WAS TO MEASURE IT SO I HAVE BOUGHT SOME SCALES BUT NOT FOR BAKING BREAD LOL

      1. Absoutely heaven! They turned out marvelous my first time trying bread and it had to be scottish 😃 i will be making these always. Thank you for this amazing recipe! ♥️♥️♥️♥️😁

  13. This is the first time I have seen this site and this recipe. I’m going to try it, but first… Are you using regular flour or bread flour? I don’t now how much of a difference that would make.anyway, I am looking forward to my fried egg bap!

    1. Hi Margret Welcome. For this recipe I use normal flour. Enjoy making these and let me know how tasty it was with your fried egg lol!

  14. Thanks Nicola
    I love baps,we travelled Scotland last summer in a motor home.
    Always went to town for Bacon and bap in the morning when we could.
    I pretty much do all the cooking as Jackie babysits the grand kids.
    Might you have a recipie for Lorne sausage ?
    I am off to town for milk and do the bap recipie later.
    Kneading is key,I presume

    1. I wish I had Lorne sausage recipe! Love the stuff. I am making it my mission when I go home to get a recipe, so stay tuned. Oh yes kneading is defo key here. Let me know how they turned out ! Enjoy

        1. I have been baking too a long time. When I made these, I made a cut in the dough about 75% through and brushed butter on each side. This makes a pre-sliced roll. Great.

  15. Another thing that makes these different than most breads is the addition of milk, which isn’t that common (though certainly not a rarity) in bread. It does make the finished product softer and less crumbly.

    As to instant vs regular yeast: instant yeast doesn’t have to be proofed, and it is also more active than regular yeast. You can use about 25% less instant yeast in your recipe because instant has more living -spores-? Regular has fewer active and thus the need to use more. I would prefer to use instant but I can’t find the 1 lb blocks i.e., larger quantities in that form. So I use regular yeast in all recipes (even those calling for instant – I just proof before I add it) and I always add sugar to help it froth.

  16. I made these a few weeks ago, my first attempt with yeast, and the were fabulous. Best right out of the oven of course, but good later too. My family devoured them. Thank you so much for the recipe. I am making them again for Thanksgiving and Christmas.

  17. I followed the recipe and they look the part and taste the part but there heavy on day 2 or a few hours after making them. There not so light and fluffy, yeast has never been my freind and its the first time ive ever had it work so very excited but wondering if theres something i might be doing wrong? Wondering if it could be the kneeding time as i didnt exactly need it for the 5 mins required on both parts of the recipe

    1. Yes you really need to work the dough for the specific times or they will turn out heavy. Let me know if you try it again.

  18. Here’s my question. I’ve been using scotch baps for years in my lunches because they are light and fluffy. I buy them fresh at the grocery store weekly. I find them quite different than any of the other buns sold because they do not appear as heavy. Therefore I don’t feel like I’m eating a lot of bread/wheat during lunch. What is the difference or rather why are they so light compared to other buns sold? I have been curious about this. My schedule is very hectic so I don’t bake bread/ buns etc., might give it a go in retirement maybe. Would really like to know.

    1. It’s all to do with the kneading and letting them rest and rise. This is what makes them light and fluffy. Let me know if you get a chance to make them and how they turn out.

  19. Hi Nicola, I made these today and they are fabulous! I am on a tight budget and feeding 4 men. These are definitely on my regular list now.

    1. Fantastic! Glad I could help! We love it here too. I now use this recipe for bread too all I do is divide the dough into two shape and place into leave tins, wait until they rise and put in the oven. I add an extra 10 mins onto the oven time

  20. Thank you for sharing this recipe. I fell in love with Scottish baps after buying them at my local supermarket. In the interest in saving money, I figured I would try to make them at home, since I had all the ingredients at hand already.

    I had to use much more flour than the recipe called for — close to 6 cups to be precise. The recommended 4.5 cups resulted in a dough that was way too wet to knead. I suspect that the creator of the original recipe used flour that was more densely packed in the bag while mine was more aerated. I will repeat this recipe and weigh the flour I used and report it for future reference for others wanting to re-create this recipe. If you don’t have a food scale, be prepared to adjust for more or less flour.

    I used quick-rise/rapid yeast instead of the traditional yeast in the original recipe. It is nice because you cut out the long wait time for rising. To modify the recipe for rapid yeast, add the yeast and sugar to the other dry ingredients, then melt the butter in the milk/water mixture separately. Heat the liquid to lukewarm-plus (120-130 degrees Fahrenheit to be precise instead of a lukewarm 110 degrees Fahrenheit recommended for regular yeast) and then add the liquid to the dry ingredients and mix. After kneading, cover the dough and let it rest for 10 min, then split it into 12 rolls. Place them in the floured tin (I used a tea ball filled with flour to dust the bottom of a Pyrex dish and the top of the buns) and let them rest until they double in size (about 20-30 min). Then bake at 375 degrees Fahrenheit until the top slightly browns (approx. 30 min in my oven).

    The end product was slightly denser than I wanted, but tasted AMAZING. Everyone loved it. To adjust the density issue in the future, I will use either a larger baking dish, a cookie sheet, or 2 smaller dishes that allow for more room for expansion of the buns when rising. I may also make minor adjustments to the flour amounts (weight measurements to follow).

    Some advice for the recipe poster, Nicola: write the oven temperature in the recipe itself. When you go into print mode, the oven temperature gets omitted and so it was initially confusing when I looked at the printed sheet that had no oven temperature info. I had to review the website version of the recipe again to find it.

    Again, thank you for sharing this recipe. I will make them again for sure.

    1. Thank-you for the tips and feedback on the recipe. Please do report back after your second go at it. I’m sure Nicola will chime in on your comment as well. It’s always nice to get feedback on our recipes here at Canadian Budget Binder!! Have a great week!! Mr.CBB

    2. So fast forward 5 years, I finally give this recipe another go, lol! I measured out 829 g of flour this time around and got the right consistency for the dough (though the end product was a wee bit on the chewy side so I might play with adding a tiny bit more flour next time) . I should also mention that this time I used active dry yeast as I did not have rapid rise so I followed the recipe as directed with the exception of adding 5 minutes to the baking time to get the golden brown colour on the rolls at 375F. I also kneeded the dough by hand this time where last time I used my mixer to do the kneeding. This batch yielded 12 rolls approximately 2.5-3 inches in diameter and had a much more areated and slighlty chewy texture than my first go. Perhaps a tiny bit more flour (previously mentioned) and/or a few extra minutes of rising time might have resolved the chewiness but it was REALLY TASTY. This recipe is a keeper. Thank you so much, again, for sharing it in such a way that made it super easy and accessible to bake this wonderful bread at home!

  21. These look great! They’re easy enough to buy here (Toronto, Ontario, Canada) but I’d love to try making them. I always use my bread machine for kneading, so I’ll be trying that with this recipe, too. One question, though — you call for “yeast”… but what kind of yeast? RapidRise, ActiveDry, BreadMachine (also suitable for RapidRise recipes, it says). ? Thanks!

    1. I buy my yeast from Costco as it’s cheaper no special yeast required. Everyday yeast is good. I have never tried any of those brands

    2. Hello Lisa
      I recently bought Baps at a butter tart festival and so very much want more. You mentioned that you can purchase them in Toronto. Can you tell me where exactly? My daughter works in TO and can get them for me. Thanks
      Marjorie
      momdude@persona.ca

  22. Lindsey, like I said above its amazing how much bread I was buying and how expensive it was getting and now how much I can make myself and save loads!

    1. Let me know how they turn out Christina! I know if I want something from home I have to phone mum or dad for the recipe! Most I have and others it’s trial and error lol! Most times I get it right!

  23. These do look yummy!! I use the oven with the light on as well to make my cinnamon rolls, works nicely! I tend to cheat slightly when I go to knead my dough and just knead it in the bowl adding extra flour as needed. I don’t have a lot of counter space and this confines the flour for less clean up. Thanks Nicola!!!

    1. I knead in the bowl to sometimes depends on how much I make! You will love the taste of these buns Christine.

    1. You’re welcome Lori. These are really easy to make, let me know if you give the recipe a try.

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