A bap is, at its simplest, a bread roll. At its more complicated, it is tender pillow of dough, often made with milk, lard, and butter. A more humble, Scottish version of the brioche. The bap is the ideal bread for a simple meat sandwich. Whether that meat is leftover boiled beef, mutton, bacon, or sausages, the bap takes a simple meat and elevates it to one of the most steadying sandwiches a person could crave. And it's especially good for those mornings when soaking up all of last night's bad decisions is a top priority.
'Rolls' on Serious Eats
Baps are soft white buns that make for excellent sandwiches. It may seem like making a batch of baps from scratch is a lot of effort to go through for a simple sandwich, but as when it comes to sandwiches, God is in the details.
These were baked on a half-sheet pan, so they snuggled together during rising and baking. If you prefer buns that remain separate instead of the pull-apart kind, you'll need two baking sheets.
[Photographs: Donna Currie] I wanted to use completely edible items for the whole birdie, so I used slivered almonds for the beaks and chocolate pearls for the eyes. I was a little concerned the eyes might melt and make a...
[Photograph: Sydney Oland] About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com) Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes...
Occupying a Midwood storefront a short block from the F train station on Avenue P, Chiffon's represents almost a century of Jewish baking tradition.
Semelle are little rolls from Florence where the dough is used to make several different buns including some that require special cutters. This recipe from The Italian Baker is astonishingly easy (you don't need the special cutters) and the results are pretty darned good.
Choosing which "classic" bread recipes to make this week from The Fundamental Techniques of Classic Bread Baking was difficult. There were just too many possibilities. I decided on Kaiser rolls because I was intrigued (and slightly confused) by the folding technique.
These buns are sweet from the potatoes, but not too sweet. It's not like they're breakfast buns. They'd make great dinner rolls, particularly one involving ham. Or to make ham sandwiches from the leftovers.
Besides cousin Mark Sewell's Maine lobsters and the exposed wood-fired oven, chef/owner Jeremy Sewell's Lineage Restaurant in Brookline's Coolidge Corner has two claims to fame: its butterscotch pudding and its brioche dinner rolls.
Bread snob that I am, there are times when all I need is something simple. Something that can be made quickly. But even when I'm in a hurry, I'd prefer that the resulting bread isn't completely bland. Sometimes that means I'm a little more generous with flavor enhancers. Like butter! Just a little extra. Y'all.
They aren't as orange or as sweet-potato-y as other bread I've made with this same flour, but it still adds a subtle flavor and a pretty color without hitting you over the head that they're different. The flavor is, for lack of a better term, buttery.
While these rolls are closer to a biscuit, they come together quickly with very few ingredients—and in the spirit of a speedy brunch with what's on hand I thought they would be perfect paired with a few colorful compound butters. Compound butters are delicious spread on some bread, but can be used in any place where butter is called for, and are especially good in the summer during fresh corn season.
These buns are meant to be a hot sandwich, and are parbaked until the dough is fully baked but not browned. Then they're cooled and stored so you can heat-and-eat later. I've only tried reheating these in a regular oven, but they'd probably be just fine in a toaster oven, too. Bake until they're brown and the inside should be warm and gooey at the same time.
This dough is sweet enough that you could use it for cinnamon rolls, but without the cinnamon/sugar combo these resemble dinner rolls I've had at some barbecue restaurants. Pizza yeast gives these a quick rise, while honey adds flavor.
Part of the fun of Lyniece North Talmadge's The Sweet Potato Lover's Cookbook is the possibility of making meals that incorporate sweet potatoes into every course. That was precisely my plan for recipe-testing from the book. I began my day with these Sweet Potato Cloverleaf Rolls, lightly sweet, yeasted rolls with sweet potato purée mixed into the dough.
If you're anything like me, before all the Thanksgiving prep is over, there's some canned pumpkin left over from another recipe, or an extra can in the pantry "just in case." Why not get creative with some of that pumpkin? I often add mashed potatoes to my bread recipes when I want them to be fluffy. Pumpkin plays the same role in these buns, but it also add wonderful color, moisture, and subtle flavor.
There may be enough starch at the Thanksgiving table once you have stuffing and mashed potatoes. But really, who stops at enough? Here are some bready bites to complement your Thanksgiving spread. What breads do you like to serve on Thanksgiving? Pull-apart rolls? Crescents? Cornbread? Popovers?
If you're going to put a creepy, crawly critter on the dining room table for Halloween, why not make it delicious? Making bread in the form of a caterpillar like this one is not only cute and clever, it's also practical. The body segments are perfect rolls, and the legs are bread sticks. There's no need for cutting—segments separate neatly with just a little tug. This would be great for a party or just for a fun dinner with the family.
These rolls have a layered dough, sort of like croissants, but they're as easy as pie crust. Or, if you think pie crust is difficult, disregard that last sentence. They're pretty easy, considering the result. Almond filling can be found at most supermarkets.