BUTTERY ROWIES

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Traditional Aberdeen butter yeast rolls.

All utensils should be warm before starting.

Mix the sifted flour and salt into a basin, then cream the yeast with the sugar. When it has bubbled up add it to the flour with the water, which must be blood heat only. Mix well, cover and set in a warm place until double the bulk, about 1/2 hour. Cream the butter and lard together and then divide into three. Put the dough on to a floured board and roll out into a long strip. Put the first third of fats in dots on to the top third of the pastry strip and fold over like an envelope, as if making flaky pastry. Roll out, and do this twice more until all the butter mixture is used up. Then roll out and cut into small oval shapes (or small rounds). Put on to a floured baking sheet with at least 2 in. between each one to allow for spreading. Cover, as above, and leave to rise for 3/4 hour, then bake in a moderate to hot oven (375° - 400°F.) for 20 minutes. Makes about 15

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