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Scottish Recipes: Aberdeen Butteries
Traditional Aberdeen butter yeast rolls. They are not unlike Baps.
1 lb plain flour
1 oz yeast or ½ tablespoons dried yeast
1 tablespoons sugar
1 cup butter
½ cup lard
1 ½ cup water at blood heat
pinch of salt
- 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 ½ 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 ¾ hour.
- Bake for 20 minutes at 375°F (160°C) - 400°F (205°C).
- Makes about 15 rolls.
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