Aberdeen Butter Yeast rolls
Aberdeen Butter Yeast Rolls (Butteries/Rowies - Scotland)
1 pound plain flour
1 ounce yeast or 1/2 tablespoon dried yeast
1 tablespoon granulated sugar
1 cup butter
1/2 cup lard
1 1/2 cups tepid water
Pinch of salt
Mix sifted flour and salt in basin.
Cream yeast with sugar.
When it bubbles, add to flour with
water.
Mix well, cover, set in warm place until bulk doubles, about
1/2 hour.
Cream butter and lard together; divide into three parts.
Put
dough on floured board, roll out into long strip.
Dot first third
of fats on top third of pastry strip.
Fold over like an envelope as
when making flaky pastry.
Roll out; repeat with other strips until
all butter mixture is used up.
Roll out; cut in small oval shapes
or rounds.
Lay on floured baking sheet, leave 2 inches between each
to allow for expansion.
Cover as above; let rise for 45
minutes.
Bake for 20 minutes at 375 to 400 degrees F.
Makes about 15 Rowies.