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Aberdeen Butteries




Source of Recipe


The Foody


List of Ingredients




450g (1lb) Plain Flour
350ml (12floz) Water, tepid
225g (8oz) Butter
110g (4oz) Lard
25g (1oz) Yeast or ½ tbsp Dried Yeast
1 tbsp Sugar
Pinch Salt

Recipe



Pre-heat oven to 190°C: 375°F: Gas 5.
Sift flour and salt together.
Cream yeast with sugar, when it bubbles, add to flour with water.
Mix well, cover, allow to stand in a warm place until doubled in volume.
Cream butter and lard together, divide into three parts.
Roll the dough on a lightly floured surface, roll out into long strip.
Place a third of butter and lard mixture into the centre of the pastry strip.
Fold over from each end like an envelope.
Roll the dough, repeat the above technique until all butter and lard mixture is used up.
Cut in rounds place on floured baking sheet, leaving at least 2 inches between each to allow for expansion.
Cover and allow to stand in a warm place until doubled in volume for around 45 minutes.
Bake for 20 minutes.
Makes about 15 rolls.