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Aberdeen Rolls have a very similar appearance to French Croissants and in some ways a similar texture. However, that is where the similarity ends as the taste is completely different. Whilst they are known as Aberdeen rolls (sometimes "butteries") you will find, if you visit anywhere in the Northeast of Scotland them on sale in every bakery, corner shop and supermarket.

Rolls are roundish, about 10cm across and slightly higher in the centre than at the edges. They are golden to dark brown in colour, can be either crispy or soft but must be slightly salty. They also have a very high fat content which is largely butter (hence the name buttery) with some lard.

Ingredients

These qualities will make about 16 rolls.
1 lb of plain flour.
6 oz butter.
4 oz lard.1 heaped teaspoon of salt.
2 heaped teaspoons of sugar.
½ oz fresh yeast.
¼ pint of tepid water.

Directions

Yeast breads ought to be made under warm conditions to allow the yeast to raise the dough and therefore make the rolls under warm conditions.

Sieve the flour and salt into a large bowl and place to one side for a moment.

Mix the fresh yeast, sugar and a little of the tepid water together and add to the bowl of flour. Then mix the ingredients together with enough water to make a smooth firm dough.

Transfer this 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 to expand the dough to about double its original size.

While the dough is rising, mix together the butter and lard to form a light creamy mixture.

When the dough has risen knead it again and then roll it out on a floured surface and 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 the proceedure twice more. Roll out the dough quite thinnly 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 (200°C/ 400°F) for about 15-20 minutes until golden brown and crispy on both sides.

The rolls can be eaten warm (absolutely fabulous) or set aside until they are cool and stored. Rolls can be made in a large batch and subsequently frozen for later use. It isn't recomended to defrost the rolls in a microwave oven as it si difficult to time it just correctly so that the rolls don't become limp and the fat content over-heated and sizzling.

Aberdeen rolls can be eaten dry (without anything spread on them), spread with butter or spread with jam/ marmalade etc.

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide