Recipe for cooking aberdeen butter yeast rolls

Recipes from England :: English Yeast and Quick Breads

1 lb. plain flour
1 ounce yeast or 1/2 Tbsp. dried yeast
1 Tbsp. sugar
1 c. butter
1/2 c. lard
1 1/2 (one and one-half) c. tepid water
Pin. of salt

Mix sifted flour and salt in basin.

Cream yeast with sugar. When it bubbles, add to flour with water. Mix well, cover, set in warm place until bulk doubles, about 1/2 hour.

Cream butter and lard together; divide into three parts. Put dough on floured board, roll out into long strip. Dot first third of fats on top third of pastry strip. Fold over like an envelope as when making flaky pastry. Roll out; repeat with other strips until all butter mixture is used up. Roll out; cut in small oval shapes or rounds. Lay on floured baking sheet, leave 2 in. between each to allow for expansion. Cover as above; let rise for 45 mins.

Bake for 20 mins. at 375 to 400 degrees fahrenheit.

Makes about 15 Rowies.