Baps are one of those things that are so simple, you almost forget how good they are. Soft, a little floury on top, and just the right size for whatever you want to stuff inside — they're the kind of bread roll that doesn't try too hard, and that's exactly why we love them.

If you grew up in the UK, you probably have a bap memory. Maybe it's a bacon sandwich on a Saturday morning, or a soft roll packed with egg mayo at a school lunch. They're not fancy, but they're the kind of thing you find yourself craving out of nowhere on a Tuesday afternoon.

The good news is they're really not that hard to make at home. You don't need any special equipment, just a bit of time and a warm spot in your kitchen for the dough to rise. Once you've made them once, you'll wonder why you ever bought the supermarket ones.

We've kept this recipe simple and made it easy to adapt if you're dairy-free — oat milk and vegan butter work just as well as the originals. The result is a soft, pale roll with a tender crumb that holds up to a generous filling without falling apart.

Make a batch on the weekend. Fill them with whatever you like. Try not to eat three before they've even cooled down.