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Aberdeen Butteries
Aberdeen Butteries (also known as Aberdeen Rowies) is a traditional Scottish recipe (from the city of Aberdeen) for a classic rich bread roll made from a flour, yeast, sugar, butter and lard dough that's shaped and oven baked. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Aberdeen Butteries.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+100 minutes proving)
Makes:
8–10
Rating: 
Tags : Bread RecipesBaking RecipesScottish Recipes
These are traditional Aberdonain yeast rolls made with lots of butter. Very rich, but not unlike baps in appearance. They are also known as Aberdeen Rowies.
According to legend, the buttery, or rowie as it is called in the North East of Scotland, is said to have been invented by a local baker for an Aberdonian fisherman who disliked the hard biscuits that were the standard ration aboard ships. He asked the baker to make a roll that could be taken with the rations at sea and not go hard. The lard, dough and salt mixture of the buttery was ideal for storage in the sea conditions and soon became popular amongst seafolk and their families. Aberdeen butteries' popularity soon spread — making it a popular breakfast dish amongst Scottish people in general.
Ingredients:
450g plain flour
1/2 tbsp active dried yeast
1 tbsp caster sugar
180g butter
90g lard
360ml lukewarm water (ie at body temperature 40°C)
pinch of salt
Method:
Sift the flour into a large mixing bowl. Meanwhile mix the sugar in 100ml of water and add the yeast. Leave in a warm spot to prove and when it begins bubbling (about 20 minutes), add to the flour along with the remaining water. Mix well to combine then cover with a damp cloth and set aside in a warm place until doubled in size (about 40 minutes).
Meanwhile, cream the butter and the lard together and divide into 3 equal parts.
When the yeasted risen knock the dough back then turn onto a floured board and roll into a long strip. Dot the first 1/3 of the butter mixture on the top 1/3 of the pastry. Fold the pastry over to make an envelope (ie fold the fat covered portion to the middle then fold the lower portion to cover. Roll out and repeat the process until all the butter mixture has been used up.
Roll the dough out then cut into small ovals or rounds (about 5cm in diameter). Lay these on a floured baking tray, ensuring you have 5cm free space between the rounds. Cover with a damp cloth and allow to rise for about 50 minutes. Remove the cover, place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 20 minutes, or until nicely browned.
