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Aberdeen Buttery Rowies




Source of Recipe


the web


Recipe Introduction


These are traditional Aberdeen yeasted rolls. All the ingredients and utensils should be at room temperature before starting to cook.


List of Ingredients




Plain flour - 450g (1 lb), sifted
Salt - ½ tsp
Fresh yeast - 25g (1 oz), or 15g (½ oz) dried yeast
Sugar - 1 tsp
Tepid water - 450 ml (15 fl oz)
Butter - 225g (8 oz)
Lard - 110g (4 oz)





Recipe



Mix the flour and salt in a mixing bowl, then cream the yeast with the sugar in a smaller bowl. When it has bubbled up add the water which should be at blood heat.

Add the mix to the flour, mix very well, cover and set to rise in a warm place for about 30 minutes or until almost doubled in bulk.

Cream the butter and lard, then divide into three.

Turn the dough out on to a floured surface and rollout into a long strip. Put the first third of the fats in dots on the top third of the dough and fold over like an envelope, as if making puff or flaky pastry. Then let it rest for 30 minutes.

Roll out and do this twice more until all the fats are used up and well amalgamated.

Roll out and cut into small ovals or rounds and put on to a floured baking sheet with about 5 cm (2 inches) between each one to allow for spreading.

Cover and leave to rise for almost an hour. Take off the cover and bake at 190 ºC / 375 ºF / Gas 5 for 20-25 minutes.

Makes about 15.