Aberdeen Butteries Rowies Recipe:
Butteries are named after their high lard content. They are also known as morning rolls and rowies and are a traditional Aberdeen roll. The best way to describe their look and taste is a saltier, flatter and greasier Croissant. Which doesnae sound nice, but these are really delicious and filling for breakfast. They can be eaten cold and many shops, garages etc sell them pre buttered for anyone snatching an on the go breakfast. I love mine toasted, buttered and with strawberry jam, washed down with a mug of tea. Chalmers bakeries make the best Butteries around. I've never seen them sold outside of Scotland. There are now vegetarian butteries on sale in many shops.
Ingredients For Aberdeen Butteries:
250g butter
125g lard
1 tablespoon soft brown sugar
500g flour
2 teaspoons of dried yeast
450ml warm water
Pinch of salt
Baking Directions For Aberdeen Butteries:
1. Make a paste from the yeast, sugar and a wee bit of the warm water and set aside.
2. Mix the flour and the salt together. Once the yeast has bubbled up add this and mix well to a dough and leave to rise.
3. Cream the butter and lard and divide into three portions.
4. Once the dough has doubled in size give it a good knead then roll into a rectangle about 1cm thick.
5. Then spread one portion of the butter mixture over two thirds of the dough.
6. Fold the remining third of the dough over onto the butter mixture and fold the other bit over - giving three layers. Roll this back to the original size.
7. Allow to cool for 40 minutes.
8. Repeat stages 5-7 twice more.
9. Cut the dough into 16 pieces and shape each to a rough circle and place on baking trays.
10. Set aside to rise for about 45 minutes then bake at 200c for 15 minutes.
http://www.scottishrecipes.co.uk/butteries.htm
I had to look!
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