Scottish Baps (Morning Rolls)

3 1/2 cups AP flour

1 1/2 teaspoons Instant Yeast

1 1/2 teaspoons Salt

2/3 cup warm milk

2/3 cup warm water 

2 tablespoons extra milk, to brush rolls

1 tablespoon extra flour, to dust rolls

Sift the flour, yeast and salt into a large bowl and make a well in the center.  

Mix the milk with the water and pour into the well.

Mix into a soft, almost sticky dough.  (you may need to add 1-2 more tablespoons of liquid depending on the flour you use).

Lightly knead dough on a lightly floured surface for about 4 minutes.

Place dough in a lightly oiled bowl, cover with a lightly oiled cling film and leave in a warm place for about an hour or until doubled.  

Knock back the dough on a lightly floured surface and divide into 10 equal pieces.  

Knead lightly and roll into a flat round about 4" wide.  

Place on a prepared baking tray, spaced well apart and cover with oiled cling film to rest in a warm place for about 40 minutes.  

Preheat the oven to 400 degrees.  Just before baking, press each roll lightly with three fingers to equalize the air bubbles and prevent blistering.  Brush with milk and dust with flour. 

Bake 15-20 minutes or until lightly browned.  Cool on a wire rack.  

Serve warm or toast the next day.