Butteries.

Butteries.

Scottish traditional bread roll eaten at breakfast also known as Aberdeen roll.

I thought I would try something different and make them rectangular.

Makes 8.

In a bowl, put in

-185ml lukewarm water, whisk in

-1tbsp sugar,

-1tsp yeast.

Leave to stand for 10 minutes.

In a large  bowl, put in

-335g strong white flour,

-1tsp salt.

make a well in the centre, add

-yeast mixture.

Bring dough together with your hand.

Knead on floured surface for 10 minutes. Put in greased bowl, cover, leave to rise at room temperature for around 1 1/2 hrs.

Mash

-75g lard,

-75g butter, until evenly mixed. 

Roll out to a rough rectangle of 30x12cm.

When dough is ready, roll out to

-45x15cm rectangle.

Place,

-butter and lard mixture on

-top 1/3 of the rectangle, then fold

-bottom 1/3 to cover half of the top 1/3, fold

-top 1/3 over to seal. Use a rolling pin to seal any open edges. Wrap and chill 30 minutes.

When ready, roll out to

-45x15cm rectangle, repeat the folding as before.

Repeat this routine 2 more times. Always roll with the short end facing you.

When ready, roll the dough out into 40x10cm rectangle, cut into 8 equal pieces of around 2cm thick pieces.

(Alternatively shape into round discs)

Space well apart on baking trays. Refrigerate 20 minutes.

Oven 200c fan forced

Bake 20-25 minutes.

Cool on rack.