A Scottish word to describe any plain, very light roll. The word is very old. Jamieson defines is as follows: “A thick cake baked in the oven, generally made with yeast; whether it be made of oatmeal, barley meal, flour of wheat or a mixture.” ‘Bapper’ , the same authority says, is “A vulgar, ludicrous designation for a baker”. Morning rolls made light and very soft, are called baps in some localities. A roll – a small round or oblong loaf of wheaten bread.
The dough is generally mixed as a soft sponge the day before the rolls are to be made, and this sponge is tightened with flour and the necessary salt added in the morning. They are pinned out flat, washed with water and proved on boards thickly dusted, in a dry heat, then baked on the oven bottom. Sometimes they are dusted on top before baking. They have a pleasant flavour. Machines are now in use which mould, pin or roll these breakfast rolls or baps.
From The Baker’s ABC by John Kirkland, formerly Head Teacher of National School of Baking, published 1927 by Gresham