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Buttery Rowies




Source of Recipe


Internet


List of Ingredients




1 pound flour (about 2 cups, some flour is heavier than others)
3/4 pound lard and margarine, mixed (I used 1/2 shortening and 1/2 margarine)
1 teaspoon salt
1 tablespoon sugar
1 ounce of yeast
3/4 pint tepid water (12 ounces)


Recipe



Sieve flour and salt, cream yeast and sugar. Then add to flour mixture along with tepid water. Mix.
Set in warm place to rise until double.
Divide the fat into three parts.
Roll out dough on a floured board, dot with 1/3 of the fat in small pats.
Fold in three and roll out again, repeat twice until fat is used up. Cut in oval shapes.
Put these on a greased baking sheet, then proof for a further 30 minutes.
Bake in a fairly hot oven for 20-25 minutes.

NOTE:- I used rapid rise yeast. I mixed the flour, salt and sugar; then I added 2 tablespoons of yeast and stirred that in.
Then I mixed in the tepid water. I baked them at 375F.