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Aberdeen Butteries (Rowies)

A traditional Scottish savory bread roll made by layering a yeasted dough with plenty of butter and lard.

Savory Bread Breakfast Scottish Traditional

Estimated Nutrition

Calories

319.9

kcal / serving

5118.5 kcal total

Carbs

23.8g

per serving

381.5 g total

Fat

24.9g

per serving

398.2 g total

Protein

3.4g

per serving

54.3 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Easy-Blend Dried Yeast

one sachet

tbsp

Soft Light Brown Sugar

CondimentsSauces

unit

Jam

ready-made, to serve

Dairy

275

Butter

plus extra to serve

GrainsCereals

500

Strong Plain Flour

plus extra for dusting

Liquids

350

Water

warm

NutsSeeds

tbsp

Sea Salt Flakes

OilsFats

unit

Vegetable Oil

for greasing

100

Lard

Method

Mix flour, yeast, sugar, and salt in a large bowl.

Stir in warm water until the mixture forms a dough.

Knead the dough on a floured surface for 10 minutes until smooth.

Place dough in a greased bowl and prove for one hour until doubled.

Cream butter and lard together and divide into four portions.

Knead the proved dough briefly on a floured surface.

Roll dough into a 40cm x 20cm rectangle about 1cm thick.

Spread one portion of fat over the bottom two-thirds of the dough.

Fold the dough into thirds to create three layers of thickness.

Roll out to 40cm x 20cm again and repeat the spreading and folding.

Repeat the process twice more until all fat is used via four total rollings.

Preheat the oven to 200°C.

Roll out a final time, cut into 16 pieces, and shape into round buns.

Place on a tray and prove for 45 minutes until doubled.

Bake for 15 minutes at 200°C until golden-brown and cool on a rack.

Serve warm with butter and jam.

made with
a toodle. project