For one who’s never been to Scotland, I make reasonably good baps (No, I don’t say it myself, I just repeat what others have). Having tried different tricks now, I’ve worked out my favourite method. 
Here it is:
Mix a pack of yeast (for 500 g of flour) with sugar and some warm milk. Leave it in a warm room for 20 minutes.
Rub 50 g of butter into 450 g of flour.
Add salt.
Make a well into the centre of the flour mixture and add the yeast mixture.
Stir and add more milk, up to 150 ml (minus the part that you already used for the yeast) and about 150 ml water.
Knead until no longer sticky.
Place in an oiled bowl and cover with oiled film.
Cover with a towel and leave for an hour (until double, as all the recipes say, but I have never been able to tell when exactly that has happened).
Anyway, around when the hour is up, preheat the oven to 230 C and oil the cooking paper.
Then shape the dough into as many rolls as you want and place them close to each other on the oily paper. That way you avoid crust forming at the edges. Now take some more milk and tap it gently to the tops of the baps and then sprinkle some flour on top as well.
15-20 minutes in the oven should be sufficient. You’ll know when they’re ready.
They’re so adorably neutral in taste that they can be eaten with anything – sweet stuff, salty stuff, doesn’t matter. My friend preferred to cut them in half and put my cutlet between – simple tiny hamburger. Perfect!
PS You need:
1) yeast (a pack that says "for 500 g of flour")
2) sugar (caster is even better)
3) 150 ml warm milk (about body temperature, and careful - too warm is as bad as too cold)
4) 150 ml warm water (room temperature)
5) 50 g butter
6) 450 g flour
7) 5 ml (or one small spoon) of salt
