16 June 2016

Aberdeen Butteries - Rowies

Aberdeen Butteries - Rowies / www.delightfulrepast.com

Aberdeen butteries, also known as rowies, are Scottish pastry-like bread rolls; flaky, buttery, flattened rolls that are sort of like rustic croissants. For some reason, the tradition when serving is to spread the butter (if you really think it needs more butter!) and jam (yes, please!) on the flat bottom of the buttery.

But I have to tell you, I just peeked through the oven window and my butteries are not very "flattened." They are decidedly puffy! Can't wait to try one! But I might have to flatten them out a bit more next time in the interests of authenticity. Also, butteries are described as dense; and mine are instead light and airy.

Aberdeen butteries are traditionally made with lard. Some people make them with half lard and half butter. And, I'm told, commercial bakers now use vegetable oil. Well, I'm not a fan of either lard or vegetable oil, so I made all-butter butteries because, as you might know, I'm a huge fan of organic unsalted butter.

The shaping of the rolls isn't that crucial. They're supposed to be "rustic" in appearance so don't need to be perfectly round or perfectly anything. I did it this way (my own way!): I took a square of dough, turned it over in my hand, folded the corners in to the center, then sort of went all around the outer edge pinching the dough up as if making a Chinese steamed bun, turned it back over and flattened it a bit.

Unlike croissant dough, buttery dough doesn't need to be chilled between turns. But if you find the butter getting too melt-y at any point, just wrap the dough and pop it into the fridge for 30 minutes, as I did this time before rolling the dough out for the fourth time and for the final time. Rather than greasing the baking sheet, you flour it! This was a first for me, and I was none too sure about it, but went along. I think the idea is that the flour takes up the butter that comes out while baking.

Have you ever made Aberdeen butteries/rowies? Or ever had them? Or even heard of them? 

Aberdeen Butteries - Rowies / www.delightfulrepast.com

Aberdeen Butteries


(Makes 16)

3 dip-and-sweep cups (15 ounces/425 grams) unbleached all-purpose flour
1 tablespoon (12 grams) sugar
2 teaspoons (7 grams) instant yeast
1 1/4 teaspoons (5 grams) salt
1 1/4 cup (10 fluid ounces/296 ml) water, room temperature
2 1/4 sticks (9 ounces/255 grams) unsalted butter, room temperature

1 In medium bowl, whisk together the flour, sugar, yeast and salt. Make a well in the center, and pour the water into it, stirring to form dough. It might look like you need more water, but knead lightly with one hand, right in the bowl, to bring the dough together before adding any water.

2 Turn the dough out onto lightly floured surface and knead for about 8 minutes. Use only as much flour as you need to keep dough from sticking to the counter (I measure out 1/8 cup in advance to work from so that I'm sure to not add too much) . The dough will feel sticky, but it won't actually stick. Place flattened ball of dough in a lightly oiled bowl (I use a 2-quart glass measure so I can quickly see when it has doubled) and cover loosely with lightly oiled lid or plastic wrap (no need to oil lid or plastic wrap if container is large enough that the doubled dough won't reach it). Let rise until doubled, about 1 to 1 1/2 hours.

3 Meanwhile, in a 1.5-quart bowl, cream the room temperature butter. Divide it into 4 equal portions.

4 Turn the dough out onto lightly floured surface. Press and roll it out to a 16x8-inch/40x20 cm rectangle about 1/2 inch/1 cm thick.

5 With short edge facing you, spread one portion of the butter over two-thirds of the rectangle. Fold the unbuttered third over the middle third, and then fold the remaining third over that.

6 Roll the dough again to the same size rectangle. Repeat the spreading and folding. Repeat two more times.

Aberdeen Butteries - Rowies / www.delightfulrepast.com

7 Roll out dough in the same way a final time. Cut the rectangle of dough into 16 equal pieces. To shape the buns, take a square of dough and turn its corners under into the center, pressing down to seal, and form a round, flat bun. Place buns on a floured (I used 1/4 cup/1.25 ounces/35 grams) 18x13x1-inch half sheet pan. Let rise until doubled, about 45 minutes.

8 Preheat oven to 400F/200C/Gas6. When buns have risen, bake them for 15 to 20 minutes, or until golden brown. Cool buns on wire rack.

Note: They keep well stored tightly covered at room temperature for a few days, and taste good at room temperature. But if you want to regain the "shattery" crispness of the just-baked buns, reheat loosely wrapped in foil for about 8 or 10 minutes in preheated 350F/180C/Gas4 oven.

74 comments:

Angie Schneider said...

Flaky and buttery...that reminds me of croissant :-)) These look fantastic, esp. if served with some homemade jam.

Jean | DelightfulRepast.com said...

Thank you, Angie. But I'm afraid my butteries/rowies are more croissant-like than they *should* be! :D

Thomas "Sully" Sullivan said...

Methinks the light airiness instead of dense doughy had something to do with the lack of lard! He said. Like I would know – bwahaha! In any case, this appeals to the half Scottishness in me, I suppose. Few cookies make it into the oven past the doughy stage in my abode. Hence, rowies make the cut at my table. And jam and butter and butter and jam and more butter – and did I mention butter? More butter is more better, they say where grammar is not observed. Whenever I dine at a restaurant where butter is served, I categorically order it doubled (as well as any sauces). That’s usually not enough, but hey, I don’t want to appear crass or tasteless. [Insert second bwahaha]. I’m going on faith here, but: 5 cleavers!

Jean | DelightfulRepast.com said...

Aaaahh, the coveted 5 Cleavers! Yes, Sully, more butter is more better! And even Mr. Delightful, who doesn't eat a lot of jam, was jamming these up and and clamoring for another.

ellen b said...

A work of art! My mouth is watering...

Jean | DelightfulRepast.com said...

Ellen, thank you so much!

Castles Crowns and Cottages said...

Une autre recette de merveilles! Jean dear, hello! Thank you for visiting my blog, and yes, I am a French teacher! GOodness, I have never had these little packages of delight, but I think that now I am on vacation until August, I must try them! They look delicious and buttery, as any proper pastry should be!

Have you ever watched the Great British Baking Show? My husband and I love that show, not only for the ideas you can get but for the charming wit of the hosts and the beautiful English countryside in which they have pitched their baking tents.

Enjoy a fabulous day! Anita

Jean | DelightfulRepast.com said...

Anita, thank you so much! And, yes, I love that show. Found it late (I don't have TV reception, just do streaming) and went back and watched all the seasons. I think there have been 6. I've just been wondering when the next one will start. You'll find lots of classic British baking on my blog!

Pom Pom said...

Hi Jean! Yummy! I'll take extra butter today. What a pretty bake!

Jean | DelightfulRepast.com said...

Karen, thank you. I do like things to be pretty, so couldn't quite bring myself to be *too* carefree about the shaping!

The Cranky said...

I've heard of them and had them, never made them. The ones I tried were made the traditional way - with lard - and I vowed never to eat another; this recipe shall make me break my vow!

Jean | DelightfulRepast.com said...

Jacqueline, thank you! I've wanted someone who's actually had them to make my recipe and tell me how they compare, whether mine *are* butteries or an invention of my own!

Beatrice Euphemie said...

Oh - these do look delectable! x K

Jean | DelightfulRepast.com said...

Thanks, K! I'm looking forward to having one this afternoon. If I can wait!

Sandi@ Rose Chintz Cottage said...

Your butteries look fabulous, Jean, and no, I've never made them or even heard of them. I love a good croissant so if they're anything at all like those then they would be a real treat with home made jam. Yum! And yes, butter all the way! I don't like margarine. I love how you always share something different. Thanks for sharing and have a great weekend.

Blessings,
Sandi

Bernideen said...

Dear Jean:
I think this would be great for a Scottish Afternoon Tea - maybe make into a sandwich! Thanks for sharing and linking and now I am PRINTING THEM OUT!

Tony Grant said...

Ah Jean, you can't stop thinking about us lot over here. "Aberdeen Butteries-Rowies."
I don't know whether you Americans have had the pleasure of seeing any of ,"The Hairy Bikers," baking programmes? Here is a recipe for the ,above, on the BBC website created by the Hairy Bikers. I presume, in California, you just have The Hells Angels. Here we have two middle aged gentlemen, with northern accents, of portly appearance sporting big beards, wearing leather bikers gear, riding ,"big bikes,"who also have their own baking TV programmes.
Here is said recipe: http://www.bbc.co.uk/food/recipes/aberdeenbutteriesrow_92370 (It uses lard!!!)
Please think about us lot and our intense process of,"ripping each other apart,verbally castigating each other and generally insulting and passionately fighting" also called the EU referendum debate. For Gods sake we MUST stay in Europe!!!! ( I promise to think about you lot and the possibility of a Trump presidency.) What a thought!!!!

Jean | DelightfulRepast.com said...

Thank you, Sandi! I do so enjoy making things that are a bit out of the ordinary, though I do make plenty of classics. I'm having one right this minute with homemade strawberry jam from a friend.

Jean | DelightfulRepast.com said...

Bernideen, I like how you think! :D Yes, perfect for a Scottish afternoon tea. They would make lovely sandwiches, maybe coronation chicken? Or instead of scones? No, in addition to scones! I'd be willing to replace the pastries with butteries.

Cheryl mylittlepieceofengland said...

They look really tasty. Haven't heard of them before, think I like the look of them 'puffed up' like yours xx

Jean | DelightfulRepast.com said...

Tony, :D too funny, I won't even comment on the EU debate or the presidency. I'd love to see The Hairy Bikers. I've heard of them, of course. They're probably shown somehow on US television, but I don't have TV reception (by choice) and just do Netflix, Roku, etc. I'll check out that link and maybe look for the show on YouTube.

Amy at love made my home said...

I have never heard of these, but they sound incredible!!!

Jean | DelightfulRepast.com said...

Cheryl, thank you. I hope you'll try them!

Jean | DelightfulRepast.com said...

Thanks, Amy. One of my guests just went into raptures about them and asked for the recipe. I know she'll make them soon, and I hope you will as well!

Create With Joy said...

Dear Jean,

Thank you so much for joining us at Friendship Friday at Create With Joy and sharing your amazing blog and recipes with us! I LOVE your blog and feel my waistline widening just by pouring over these mouthwatering recipes!

I'm so delighted to share that YOU are our Friend Of The Week at this week's Friendship Friday Party - Week 229! Have an amazing week - enjoy your reign - and I look forward to getting to know you better! :-)

Jean | DelightfulRepast.com said...

Joy, thank you so much! It makes me so happy when someone likes the recipes I create. I look forward to getting to know you better, too, and I shall enjoy my reign!

kitty@ Kitty's Kozy Kitchen said...

Hi Jean! I have beer heard of Aberdeen Butteries, but I'd sure love to try one. Thanks for sharing your recipe with us, as I love trying new bread recipes.

Jean | DelightfulRepast.com said...

Kitty, thank you. Do let me know how they turn out for you!

Charlene said...

These looks delightful!

Jean | DelightfulRepast.com said...

Thanks, Charlene! I always aim for "delightful"!

Ruth W said...

Those look absolutely mouth watering! Perfect for tea time! Thanks for linking to Tuesday Cuppa Tea!
Ruth

Jean | DelightfulRepast.com said...

Thank you, Ruth. Yes, they are soooo good with a cup of tea.

Daniela said...

My mouth is watering, sweetie, you're truly a very precious blog friend {{smiles}}, indeed, you're a very Special Lady, believe me !!!

May your weekend be as beautiful as you

Dany xxx

Jean | DelightfulRepast.com said...

Thank you, sweet Dany! My house is definitely the place to come for those who like a nice little treat to go along with a cup of tea!

At Rivercrest Cottage said...

OH YUM!!! I pinned this recipe right away so I wouldn't forget. thank you!

Jean | DelightfulRepast.com said...

Thanks so much, Sugar! I really think you'll like it!

Marilyn Lesniak said...

Thank you for being such a good friend and sharing at my parties! Congratulations. I have chosen your post as my feature on #WonderfulWednesday!

Jean | DelightfulRepast.com said...

Marilyn, thank *you*! I'll check that out!

Marilyn Lesniak said...

Thank you for sharing this delicious recipe at the #RecipeSharingParty! I hope to see you next week. Pinned and Yummed. Please visit #OverTheMoon on Sunday or #ThursdayFavoriteThings for more sharing fun! Don't forget to Comment your link #'s so I can be sure to visit and you get a chance to be featured!

Judith @ Lavender Cottage said...

I have not heard of these before but they do look delicious and like you, I only bake with butter. They would be perfect for a brunch table or afternoon tea.

Jean | DelightfulRepast.com said...

Marilyn, I don't know how you manage to do all you do in the blogging world! Thank you.

Jean | DelightfulRepast.com said...

Thank you, Judith. Isn't butter just the best?!

Pauline Wiles said...

Oh my gosh, Jean!!!
I lived in Aberdeen for 8 years. So yes, not only have I tasted butteries, but I absolutely love them... sort of the perfect hybrid of croissant and bread roll, I'd say. And no, I wouldn't add more butter - probably not even jam - I'd just tear it apart with my fingers and enjoy!
Will be sharing, sharing...

Jean | DelightfulRepast.com said...

Pauline, thank you! It's wonderful to hear from someone who has actually eaten these in Aberdeen! Thank you, too, for sharing it with your readers/followers.

Cocoa and Lavender said...

I have never heard of these, Jean, but I can't wait to try them. And, I must admit that there is nothing better than creamy, unsalted butter added to a buttery croissant!

Jean | DelightfulRepast.com said...

David, do let me know how you like them. Wish I had one right now with a schmear of creamy, unsalted butter!

Sippity Sup said...

"Light and fluffy" or "dense" as long as they're "flaky and buttery," then I'm sure I'll be addicted. Gorgeous. GREG

Jean | DelightfulRepast.com said...

Thanks, Greg! Yep, "flaky and buttery" is always a good thing!

Joanna Paterson said...

Jean, I have heard of these but confess I've never tried eating them never mind making them! My excuse is that Aberdeen's a long way away.... These look scrummy though

Jean | DelightfulRepast.com said...

Joanna, thank you! I love making things most people haven't made or tried or, in most cases, even heard of! I knew you'd have at least heard of them. There are so many foods that are strictly regional (such as the Waterford blaas I posted recently).

Katherines Corner said...

You had me at flaky. Love these and pinned . Thank you for sharing at the Thursday Favorite Things link party xo

Jean | DelightfulRepast.com said...

Thank you, Katherine. Isn't "flaky" just the best thing ever?!

Big Rigs 'n Lil' Cookies said...

What flaky rolls of goodness! I do love that you made them with all butter, you can never have to much butter :)

Cathy @ My 1929 Charmer said...

You also had me at flaky....they do remind me of croissant. One could never have to much butter but i imagine myself have a raspberry jam on them. Thanks for the recipe and stopping by!

Jean | DelightfulRepast.com said...

BRnLC, thank you! You can *smell* the butter while they're baking!

Jean | DelightfulRepast.com said...

Thanks, Cathy! Yes, I especially liked them with the raspberry jam (it's in the photo), but then my friend brought the strawberry ... and then I started wondering about apricot ...

handmade by amalia said...

This is the treat for me. I'm going to Aberdeen end of the week :-)
Amalia
xo

Jean | DelightfulRepast.com said...

Amalia, that's wonderful! Have a marvelous time!

Angelina PeoniesandOrangeBlossoms said...

I have never heard of these but they sound delicious! Thanks for sharing at Thursday Favorite Things!

Jean | DelightfulRepast.com said...

Angelina, thank you so much!

Swathi Iyer said...

Looks delicious, love this flaky pastry type goodness, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.

Jean | DelightfulRepast.com said...

Thank you, Swathi, and thank you for sharing it on your social media!

Marilyn Miller said...

Sounds and looks delicious! Thanks for visiting me at Delights of the Heart.

Jean | DelightfulRepast.com said...

Marilyn, thank you. If you like Britain and tea, you will definitely like my blog!

~Lavender Dreamer~ said...

Did you say buttery? Oh my...I would love these! Thanks for the recipe! Hugs, Diane

Anonymous said...

Oh my! Those look amazing, Jean! But I do have to stop coming to read your blog when I am at all hungry though! I will have to give these a try.

Your idea of put the dough in a measuring cup so you know when it has doubled is genius! That I will be doing for sure.

Thanks,
Lily

April J Harris said...

I had not heard of Aberdeen Butteries before but I'm so glad to learn about them, Jean! They look absolutely delicious and sound so lovely! Thank you for sharing them with us at the Hearth and Soul Hop.

Jean | DelightfulRepast.com said...

Diane, thank you! "Butter" is a magic word, isn't it?!

Jean | DelightfulRepast.com said...

Lily, it really does simplify things. When you try it, let me know how you like it!

Jean | DelightfulRepast.com said...

April, thank you so much and thank you for hosting the Hop!

Art and Sand said...

They look absolutely yummy!

Thanks for sharing with SYC.

Jean | DelightfulRepast.com said...

Thanks, Carol! Wish I had one right now!

Anonymous said...

Jean, these look wonderful -- new to me but oh, so tasty!

Jean | DelightfulRepast.com said...

Thank you -- they seem to be new to most people!

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