Authentic British Baps: A Step-by-Step Homemade Bread Recipe

Discover the magic of homemade British baps – pillowy soft white rolls that elevate any sandwich to new heights. These tender buns are a game-changer for your sandwich game!

Baps are more than just bread rolls; they’re a cherished part of British culinary tradition. Made with a touch of milk and butter, these heavenly cushions of dough offer a humble yet delightful alternative to brioche. Baps shine brightest when paired with simple fillings, transforming basic ingredients into unforgettable sandwiches. Whether you’re craving leftover roast, crispy bacon, or juicy sausages, baps provide the ideal canvas for a satisfying meal.

While versatile enough for any sandwich creation, baps truly excel at breakfast time. The crown jewel? The classic sausage bap – a perfectly cooked, well-seasoned pork sausage nestled in a freshly baked roll. For an authentic experience, serve your baps with tangy HP sauce and zesty ketchup on the side. Pair your creation with a robust dark ale, and you’ve got comfort food at its finest. It’s the perfect remedy for those mornings when you need a little extra TLC.

Authentic British Baps Recipe

Ingredients

• 2/3 cup plus 1 tablespoon milk, divided
• 2/3 cup water
• 2 teaspoons active dry yeast
• 1/2 teaspoon sugar
• 2 teaspoons salt
• 3 cups all-purpose flour, plus extra for dusting
• Vegetable oil
• 1 1/2 pounds breakfast sausage links (optional, for serving)

Instructions

1. Combine 2/3 cup milk and water in a microwave-safe bowl. Heat for 30 seconds until lukewarm. Sprinkle yeast and sugar over the mixture and let it sit until frothy, about 3 minutes.
2. In a large bowl, sift salt and flour together. Gently stir the yeast mixture, then pour it over the flour. Mix with a wooden spoon until a dough forms. Knead lightly with your hands, then shape into a ball. Place the dough in an oiled bowl, cover with a tea towel, and let it rise until doubled in size (about 90 minutes).
3. Preheat your oven to 425°F (220°C) and position the rack in the middle. Punch down the risen dough and divide it into 8 portions. Shape each portion into an oval and place them on a baking sheet, leaving space between each bap. Cover with plastic wrap, ensuring it touches the dough to prevent a skin from forming. Allow to rise for an additional 15 minutes.
4. Remove the plastic wrap and brush the tops and sides of the baps with the remaining tablespoon of milk. Sprinkle with flour. Bake until the baps are beautifully puffed and golden, about 15 minutes. Transfer to a cooling rack.