BUTTERIES RECIPES

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BUTTERIES AKA ROWIES | JUST A PINCH RECIPES



Butteries AKA Rowies | Just A Pinch Recipes image

These are made all over the Aberdeen area of Scotland, stores, bakeries, houses etc. Once you have had these you will be hooked. I became hooked on Hogmanay (New years) when the sweet Scottish woman I worked with had a big ol' platter of these when I got there and very few when I left. They are made with what else.. butter and I have a love hate relationship with butter, I love it love it and hate when i am out of it.

Provided by Cathy Smith @GrannyGrumpsTable

Categories     Other Breads

Prep Time 2 hours

Cook Time 20 minutes

Number Of Ingredients 7

1 pound(s) all purpose flour (about 3 1/3 cup)
6 ounce(s) butter (do not substitute)
4 ounce(s) lard (can use vegetable oil but will not be as good)
1 teaspoon(s) heaping of salt
2 teaspoon(s) heaping of sugar
2 1/4 teaspoon(s) yeast or 1 package
5 ounce(s) lukewarm water

Steps:

  • These are yeast rolls and, just like yeast breads, ought to be made under warm conditions to allow the yeast to raise the dough.
  • 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.
  • 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. 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 this procedure two more times. Roll out the dough quite thinly 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 at 400F for about 15-20 minutes until golden brown and crispy on both sides.
  • 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.

ROSETTES I RECIPE | ALLRECIPES



Rosettes I Recipe | Allrecipes image

Cook this on a rosette iron, then sprinkle with sugar.

Provided by Pat Kersteter

Categories     World Cuisine    European    Scandinavian

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 5 dozen

Number Of Ingredients 8

2 eggs
1 tablespoon white sugar
1 cup sifted all-purpose flour
1 cup milk
1 teaspoon vanilla extract
¼ teaspoon salt
vegetable oil for frying
sifted confectioners' sugar

Steps:

  • Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
  • Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
  • Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
  • Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
  • Reheat iron 1 minute; make next rosette.
  • Sprinkle rosettes with confectioners' sugar.

Nutrition Facts : Calories 560.9 calories, CarbohydrateContent 8.2 g, CholesterolContent 13.1 mg, FatContent 59.2 g, FiberContent 0.1 g, ProteinContent 1.1 g, SaturatedFatContent 7.8 g, SodiumContent 27.5 mg, SugarContent 4.9 g

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