Scottish Baps (The Ultimate Breakfast Sandwich Roll)

Rub the softened butter into the flour with your fingertips until it resembles breadcrumbs, then make a well in the center. This is your foundation for the perfect morning roll.

In a small bowl, cream the yeast with sugar until smooth, then whisk in the lukewarm milk, water, and salt. Pour this liquid gold into your flour well. (The liquid should feel barely warm to your wrist — too hot kills the yeast, too cold slows everything down)

Mix everything into a slack, slightly sticky dough. If it feels tight, add a splash more warm liquid. This isn't supposed to be a tight sandwich bread dough.

Cover and let rise until doubled in size, about 1-2 hours depending on your kitchen temperature. Weekend mornings call for patience.

Turn out onto a floured surface and knead briefly — just enough to bring it together. Divide into 8 equal pieces.

Shape each piece into a fist-sized ball, then flatten with your palm and lightly roll into rounds about 4 inches across. These should be wide and flat, not tall — think breakfast sandwich architecture.

Place on well-floured baking sheets and press your thumb into the center of each bap to create a shallow dimple. This prevents them from puffing into balls.

Brush tops with milk and generously dust with flour — don't be shy with that flour coating.

Prove for 15-20 minutes until puffy and risen. They should look ready for their close-up.

Bake at 400°F for exactly 10 minutes — no longer! They should be lightly golden but still soft. Tap the bottoms; they'll sound hollow when done. (Overbaking is the enemy of soft baps — set that timer and stick to it)

Cool on a wire rack and dust with more flour. Split while still warm and load with your favorite breakfast fillings.