This is part of a series on Scottish food. See more recipes here!
With Burns Night just behind us, this seems like an opportune moment to try another traditional Scottish recipe, and today I’ve turned my hand to rolls called Aberdeen Butteries (or Rowies) which originate from the North-East of Scotland. If you don’t know Aberdeen, it’s a coastal city where the buildings as made from glistening local stone giving it the nickname The Granite City, and it enjoys some of the most “bracing” winds and some of the chilliest beaches in the country!
When I was young, there were two sorts of rolls in bakeries. Either the big, round, soft morning rolls, or these – flatter, heaving and a lot richer. Their texture was rather flaky, as the butter was folded in rather than being kneaded into the dough. And when I say “butter” what I actually mean is “lots and lots of butter”.
It is this slightly flaky character which has led people to refer to them as “rustic” or Scottish croissants. Now, I can see why you might make think to make that connection (it’s a yeasted dough to which layers of butter are added) but I don’t think the good burghers of Aberdeen would regard these as having too much in common with those fancy French thingies. Aberdeen Butteries are certainly a bit more robust, and I find them also much more savoury (certainly far saltier), without the sweetness of croissants. That, and they don’t have the delicate shape of croissants! In fact, the method for making them means that they tend not to be very photogenic. Unlike croissants or puff pastry, you don’t need to chill the dough between folding – just roll it out as large as you can, then spread with butter and fold – by the end of the process, there will be butter everywhere! I managed to make six large rolls, and perhaps two of them were presentable. All were delicious though!
Of course, by including all that butter and a good amount of salt, these are not an everyday treat, especially if you’re not spending your days tilling the land or manning a fish trawler. However, calls from a certain TV doctor to ban them sort of misses the point – they’re probably not amazing eaten every day, but as the occasional treat, why not? If you’re off for a day walking in the hills, then all that energy is going to serve you well.
If you want to make these, they are great enjoyed while still warm, with some jam (no more butter needed!). Being Scottish, I think you want to eat them with something traditional – raspberry jam or thick-cut marmalade would do the trick.
To make Aberdeen Butteries:
Makes 12 small or 6 large
• 340g strong white flour
• 1 teaspoon instant yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 240ml water
• 240g salted butter, softened
1. Make the dough. If using a machine, put the flour, yeast, sugar, salt and water into the bread machine, and run the dough cycle. If making by hand, combine the same ingredients in a bowl and knead until elastic. Leave somewhere warm, covered, until doubled in size.
2. In the meantime, cream the butter until smooth, and divide into four.
3. Roll the dough out to a large rectangle (go as large as you can). Take one-quarter of the butter, and spread over two-thirds of the dough. Fold the un-buttered part of the dough back on itself, then flip again. Repeat the process another three times until all the butter has been incorporated.
4. Preheat the oven to 200°C (400°F). Cut the dough into twelve pieces, shape into rolls and lay on a baking sheet lined with greaseproof paper. Cover the rolls lightly in cling film, and leave somewhere warm until doubled in size.
5. Bake for around 15 minutes until golden.
Worth making? These have been on my to-do list for a while, and I’m happy to say they are super-easy and delicious. Just a note of caution – watch out for all that melted butter when they’re in the oven!