Stack 'em high next to the barbie! We love these soft floured rolls ready to fill with burgers and bangers.
Makes 10 | Preparation time 15 mins plus rising | Baking time 15 mins
- 450g strong white flour
- 1 tsp salt
- 5g dried fast action yeast
- 1 tsp caster sugar
- 25g butter, softened and cubed
- 140ml tepid milk
- 140ml tepid water
- A little milk for brushing
- Fine semolina or cornmeal for dusting
Grease and line two baking trays with baking paper. Place the flour in a large bowl, add the salt to one side of the bowl and the yeast and sugar to the other side. Stir briefly to combine. Rub in the butter using your fingertips until evenly distributed.
Pour in the milk and water then bring everything together with your hands to form a dough. Place the dough on your work surface and gently knead for approx 5 mins until smooth and elastic. Place the dough back in the bowl and cover with a damp tea towel or some oiled clingfilm. Leave in a warm place for 1-2 hours until doubled in size.
Remove from the bowl and knock back the dough by gently kneading the air out of it until it is almost back to its original size. Divide the dough into 10 equal portions then flatten each portion by using a rolling pin or the heel of your hand.
Place the flattened pieces of dough on the prepared baking trays, loosely cover with a damp tea towel or oiled clingfilm and leave in a warm place for 30-40mins until doubled in size. Towards the end of this time preheat the oven to 200˚C/180˚C fan/gas mark 6.
Brush the tops of the risen dough with milk and dust with semolina or cornmeal. Bake for 15 mins until golden brown on top then cool on a wire rack. The baps are best eaten the same day but will keep for a couple of days if wrapped well.
TIP: For variation sprinkle the tops of the baps with sesame or poppy seeds instead of semolina or cornmeal.