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Scottish Aberdeen Rowies
These quantities will make about 16 rolls.

1 lb of plain flour
6 oz butter
4 oz lard
1 heaped teaspoon of salt
2 heaped teaspoons of sugar
1/2 oz fresh yeast
1/4 pint of tepid water

Unlike pastry, which has to be made using cold kitchen tools, yeast
breads ought to be made under warm conditions to allow the yeast
to raise the dough, hence make rolls under warm conditions. Sieve
the flour and salt into a large bowl and set aside for a moment.
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 a smooth firm dough. Transfer the dough to a
well floured surface and knead well for about five minutes. 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. While the dough is rising cream together the butter and lard
in readiness for the next step. When the dough has risen knead it
again and then roll it out on a floured surface and 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. Repeat the
proceedure twice more. Roll out the dough quite thinnly and cut
into squares. 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. Bake the rolls in a hot oven (200 C/ 400 F)
for about 15-20 minutes until golden brown and crispy on both sides.

The rolls can be eaten warm (absolutely fabulous) or set aside
until they are cool and stored. Rolls can be made in a large batchn
and subsequently frozen for later use. If defrosting the rolls in
a microwave oven do not over heat otherwise the rolls will become
limp and the fat content will become over-heated and sizzle. Aberdeen
rolls 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 etc.


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