Butteries
Source of Recipe
the web
Recipe Introduction
If you want a Scots breakfast, start with porridge and follow it with one of these rolls filled with a crisply fried slice of Ayreshire bacon, a turned over fried egg and a slice of Scots square slicing sausage or a slice or two of black pudding! If you have room, follow it with a second filled with fresh butter and home made marmalade. As a child I thought this the best meal of the day, eaten at about 11 am on a Sunday after an hour or two in the fresh air! Each roll should come out roughly the size of your hand when cooked: hence the feast you can fit into it!
List of Ingredients
900 g / 2 lbs white bread flour
4 level teaspoons salt
350 g / 12 oz lard (or hard white vegetable fat)
350 g / 12 oz butter
2 level tablespoons easy blend yeast
250 ml / 8 fl oz warm water
2 teaspoons caster sugar
Recipe
Blend together the lard and the butter, and divide into 3. Mix all the dry ingredients together, add one third of the fat, and rub into fine crumbs. Add the water and knead to a smooth dough. roll it out to about 1/2" thick and mark into thirds. Spread one of the remaining thirds of fat over two thirds of the dough, and fold the un-spread third over into the middle. Fold the remaining third over the top and seal down round the edges. Put it in the fridge to rest for 10 minutes. Roll out again, and spread two thirds with the remaining fat. Fold and roll once more to complete the mixture.
Roll out to about 1/2" thick and cut onto about 24 squares. Scots bakers just tear off the dough in rough squares by eye, giving them their characteristically rustic irregularities, but I find it fairer to cut them, giving less rise to the 'his-is-bigger-than-mine' arguments that follow if I don't! Put them on a well buttered baking sheet or two, and leave to prove until well risen and puffy. Bake at 220 C/425 F/gas 7 for 15 - 20 minutes. best eaten the morning they're baked!
You can freeze them, but they are never as good as when fresh. I give this large quantity as there are never enough unless there are at least two each, and I grew up in a family of six, where there were often other strays by the time they were done! At home in Scotland, where my granny lived within reach of a good baker, we could eat them whenever we got to the baker's in time! Otherwise, they were occasionally made for high days and holidays because they are a bit of a skiddle. Well worth it , though!
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