Rowies Recipes

ROWIES

Steps:

• Preheat the oven to 425 degrees F.
• Stir salt and flour together to break up large clumps in a mixing bowl.
• Proof yeast (not supposedly necessary with quick rise but I did it anyway) with 2 t. sugar and 1/4 water between 110-115 degrees Fahrenheit).
• Combine the foamy yeast with the dry ingredients with a dough hook attachment.
• Add in remaining water and mix on low until it forms a nice smooth dough. Let the hook knead it for a few minutes.
• Place the dough ball in a bowl and cover with a damp cloth to let it rise to double its original size. (About a half hour to an hour)
• While dough is rising, cream together lard and butter together.
• When the rise has completed, knead the dough for an additional two minutes.
• Roll it out onto a well-floured surface into a large rectangle (about 10in x 13in)
• Spread 1/3 of the butter and lard mixture over the left 2/3 of the rectangle.
• Fold the unbuttered dough over towards the center, and fold the other third over it.
• Pick up and turn the rectangle sideways, so that the open edges are on the left and right.
• Roll out the new rolled rectangle into a large rectangle of the same size as the last and repeat the buttering and folding process two more times. (Creating layers)
• Cut rectangle into squares (8-10, depending on size of rectangle)
• Fold each corner into the center of the pastry, and flatten out into a rough, dimpled circle.
• Place each pastry on a floured cookie sheet.
• Bake for 15 to 20 minutes until the edges are golden brown.
• Served best with butter spread on the bottom.
• #enJOY!

BUTTERIES AKA ROWIES

Steps:

• 1. These are yeast rolls and, just like yeast breads, ought to be made under warm conditions to allow the yeast to raise the dough.
• 2. Sieve the flour and salt into a large bowl and set aside. Cream the fresh yeast, sugar and a little of the tepid water together and add to the bowl of flour. Mix the ingredients together with enough water to make smooth firm dough. Transfer the dough to a well-floured surface and knead well for about five minutes.
• 3. Place the dough back into the bowl, cover with a warm slightly damp cloth and set aside in a warm place for about an hour to allow the yeast do its work of expanding the dough to about double its original size.
• 4. While the dough is rising cream together the butter and lard in readiness for the next step.
• 5. When the dough has risen, knead it again and then roll it out on a floured surface. Then spread it with a third of the butter/lard mixture and sprinkle lightly with flour. Fold the dough in three and roll it out again.
• 6. Repeat this procedure two more times. Roll out the dough quite thinly and cut into squares.
• 7. Bring the four corners of each square to the centre, shape them into rounds and flatten slightly with hand- do not over handle the dough. Place the uncooked rolls onto a floured and warm baking tray and leave them in a warm place to rise for about half an hour to 40 minutes.
• 8. Bake the rolls in a hot oven at 400F for about 15-20 minutes until golden brown and crispy on both sides.
• 9. Rolls can be made in a large batch and subsequently frozen for later use. If defrosting frozen rolls in a microwave oven, do not overheat otherwise the rolls will become limp and the fat content will become over-heated and sizzle. Butteries can be eaten dry (without anything spread on them), spread with butter (just in case you really hanker after an early coronary, even if the rolls do then taste splendid) or spread with jam or honey etc.

ABERDEEN BUTTERIES (ROWIES)

Steps:

• In a large bowl, mix together the flour, yeast, sugar and salt until well combined.
• Make a well in the centre of the mixture, then gradually add the water in a thin stream, stirring well with a wooden spoon, until the mixture comes together as a dough. (NB: You may not need to use all of the water.)
• Turn the dough out onto a lightly floured work surface and knead lightly for 8-10 minutes, or until smooth and elastic.
• Transfer the kneaded dough to a clean, greased bowl and cover with a greased sheet of cling film. Set aside in a warm place to rise (prove) for at least one hour, or until the dough has doubled in size.
• Meanwhile, in a separate bowl, cream together the butter and lard until well combined. Divide the mixture into four equal portions.
• When the dough has proved, turn it out onto a lightly floured surface and knead for a further 1-2 minutes.
• Roll out the dough into a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick.
• Turn the dough around so that the shortest edge is facing you. Spread one portion of the butter and lard mixture over the bottom two-thirds of the dough rectangle.
• Fold the remaining one-third of the dough rectangle over onto the butter and lard mixture to cover the centre section of the dough rectangle. Fold the other end of the dough rectangle over the folded dough, so that the dough ends up three times its original thickness.
• Roll the dough out again to a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Repeat the process of spreading and folding with another portion of the butter and lard mixture.
• Repeat the process twice more, until all of the butter and lard mixture has been used up and the dough has been rolled out a total of four times.
• Preheat the oven to 200C/400F/Gas 6.
• Roll the dough out again to a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Cut the dough into 16 pieces and roll each into a round, flat bun shape.
• Transfer the buns to a lightly oiled baking tray and set aside for 40-45 minutes, or until they have doubled in size again (leave enough space between them for expansion).
• When the buns have risen, bake them in the oven for 15-18 minutes, or until they have risen further and are golden-brown and cooked through. Set aside to cool on a wire rack.
• Serve each buttery warm, spread with butter and jam.