Traditional British Baps

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

Directions

1. Warm the 2/3 cup milk and the water in a microwave-safe bowl for 30 seconds; you want it lukewarm, not hot. Scatter the yeast and sugar over the top, then leave it alone until a foamy cap shows up, about 3 minutes.
2. In a large bowl, sift the salt together with the flour. Give the yeast mixture a gentle stir with a fork, pour it onto the flour, and work it in with a wooden spoon until a dough comes together. Use your hands to knead it lightly, just enough to make it behave.
3. Shape the dough into a ball and tuck it into an oiled bowl. Drape a tea towel over the bowl and let it rise until it has doubled, about 90 minutes.
4. Move the oven rack to the middle position and heat the oven to 425 degrees F. Press the dough down, cut it into 8 portions, and shape each piece into an oval. Arrange them on the baking sheet with as much space as you can manage. Lay plastic wrap over the dough so the wrap is actually touching it; that little bit of contact keeps the surface from drying into a skin. Let the ovals rise for another 15 minutes.
5. Peel off the plastic wrap. Brush the tops and sides of the baps with the remaining tablespoon milk, then dust them with flour. Bake until the rolls have puffed and turned golden, about 15 minutes.
6. Take the baps out of the oven and let them cool on a rack. They are at their best the day they are baked, but for short keeping, put them at room temperature in either a covered container or a plastic bag for up to 2 days. To bring them back, warm them in a 350 degrees oven for 5 minutes. Use the baps for sandwiches.