| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Scottish |
Scottish |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Plain flour |
| 1 |
oz |
Yeast or |
| 1/2 |
tb |
Dried yeast |
| 1 |
tb |
Sugar |
| 7 7/8 |
oz |
Butter |
| 3 5/8 |
oz |
Lard |
| 3/4 |
pt |
Water at blood heat |
| 1 |
pn |
Salt |
INSTRUCTIONS
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 3/4 hour.
Bake for 20 minutes at 375°F (160°C) - 400°F (205°C).
Makes about 15 rowies.
Converted by MC_Buster.
NOTES : Traditional Aberdeen butter yeast rolls. They are not unlike
Baps.
Converted by MM_Buster v2.0l.
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