Easy Aberdeen Butteries Recipe | Aberdeen Rowies Recipe (2024)

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Aberdeen butteries (or Aberdeen rowies / Aberdeen morning rolls as they are also commonly known) are quite a favourite here in the North East of Scotland.

Once upon a time, these were made for the fishermen to eat whilst at sea.

Due to the high-fat content, they served as an energy source and it also meant that they wouldn’t go stale for a couple of weeks!

These days, Scottish butteries are often eaten as a breakfast piece or as an afternoon snack with a cup of tea. Known for their flaky and buttery texture, they could be described as a more dense, flatter, saltier tasting croissant.

Often kept secret, you’ll find that each baker in Aberdeen has their own recipe and it really varies how each buttery turns out. Some are really soft like JG Ross, whilst others are harder and much flakier more like Murdoch Allan or once upon a time, Aitkens rowies.

We’ve created our own recipe and method to making the best Aberdeen butteries and we hope you enjoy it. Make sure to try my butteries recipe below!

Easy Aberdeen Butteries Recipe | Aberdeen Rowies Recipe (1)

Aberdeen Butteries Recipe

Overview

Makes: 16
Prep time: 30-40 mins (and 1 hour 45 minute rest time)
Cook time: 15-18 mins
Total time: 1 hour approx (and 1 hour 45 minute rest time)

Ingredients

  • 2 1/4 tsp dry yeast
  • 500g all purpose flour
  • 260g butter
  • 125g lard
  • 400ml warm water
  • 1 tbsp soft brown sugar
  • 1 tbsp salt

Utensils

  • Scales
  • Large mixing bowl
  • Spatula
  • Rolling pin
    If you do not have a rolling pin then grab a bottle or tin to roll out the dough
  • Baking tray

Instructions for how to make Aberdeen Butteries

Easy Aberdeen Butteries Recipe | Aberdeen Rowies Recipe (2)
  1. Measure 180ml warm water and add your 2 1/4 tsp dry yeast. Make sure that the water is not boiling hot as it will kill the yeast, warm tap water is fine for this.

    Set aside for approx 5-10 minutes until the water begins to look creamy when mixed.

  2. In a bowl add your 500g all purpose plain flour, 1 tbsp soft brown sugar and 1 tbsp salt and mix together.
  3. Making a well in the middle of your dry ingredients, add the water with yeast and begin to mix. Slowly add your remaining warm water to the mix when required, you may not need all of this!

    You are looking for your mix to bond together, yet remain quite a sticky consistency to touch.

  4. I would recommend heavily flouring your worktop and tipping your mix onto the surface before kneading for approximately 5-10 minutes.

    Just keep adding flour to your worktop if needed, you have not failed or done anything wrong, it is just a sticky mix! Keep at it!

  5. Once you have kneaded your mix, shape into a ball and place in an oiled bowl (1-2 tbsp) before covering with cling film/tea towel.

    Leave somewhere warm for one hour.

  6. Next, you want to cream your butter and lard together. Preferably have these at room temperature for an easier time!
  7. Grab your dough which should now be around twice the size. Place this on your floured worktop and knead again for a further 1-2 minutes.
  8. Roll your dough out to make a large rectangle (or as close to a rectangle as you can make!). You want the dough to be around 1cm thick.
  9. Use your mind to imagine the rectangular dough in three even sections and cover the lower two thirds of your dough in a third of the creamed butter and lard mix.
  10. You then want to fold the top unbuttered section of dough over your middle section.
  11. And then you want to take the bottom section of buttered dough and also cover the middle section creating three layers of dough.
  12. Roll your dough out to the rectangle shape again at 1cm thick and repeat steps 9-11 a further two times.
  13. Roll your dough into one final rectangle at 1cm thick.
  14. Cut your dough into 16 even pieces and roll into a rough circle shape with your hands.
  15. Place each shape onto a lightly oiled baking tray.
  16. Leave to sit for a further 45 minutes where they will rise ever so slightly again.
  17. It is now time to preheat your oven!200C/180C fan/400F/Gas 6
  18. Use your 4 fingers to press down on the dough and spread apart slightly. This stops the dough from spreading so much during baking and also gives the butteries their mismatched shape.
  19. Bake in the oven for 15-18 minutes or until golden brown.
  20. Move butteries to a cooling rack.

    Enjoy!

How to eat butteries?

Everyone likes theirs differently!

I like mine warm with butter and strawberry jam.

Some like theirs plain and cold.

While others like them toasted with butter and syrup.

It is totally up to you how to choose to serve yours but make sure to spread on the flat side!

Storage

Make sure to put them in a zip-locked bag for storage to keep the air away.

Due to the high fat content, butteries will last considerably longer than most baked goods but I would suggest eating within 1-2 weeks.

Butteries can also be frozen and reheated if necessary.

Yield: 16

Aberdeen Butteries Recipe (Aberdeen Rowies/Morning Rolls)

Easy Aberdeen Butteries Recipe | Aberdeen Rowies Recipe (3)

Traditional Aberdeen Butteries or Rowies are dense pastries similar to Croissants but with a higher fat content. Perfect for a breakfast option or as a snack.

Prep Time40 minutes

Rest Time1 hour 30 minutes

Cook Time18 minutes

Total Time2 hours 28 minutes

Ingredients

  • 2 1/4 tsp dry yeast
  • 500g all purpose flour
  • 260g butter
  • 125g lard
  • 400ml warm water
  • 1 tbsp soft brown sugar
  • 1 tbsp salt

Instructions

  1. Measure 180ml warm water and add your 2 1/4 tsp dry yeast. Make sure that the water is not boiling hot as it will kill the yeast, warm tap water is fine for this. Set aside for approx 5-10 minutes until the water begins to look creamy when mixed.
  2. In a bowl add your 500g all purpose plain flour, 1 tbsp soft brown sugar and 1 tbsp salt and mix together.
  3. Making a well in the middle of your dry ingredients, add the water with yeast and begin to mix. Slowly add your remaining warm water to the mix when required, you may not need all of this!You are looking for your mix to bond together, yet remain quite a sticky consistency to touch.
  4. I would recommend heavily flouring your worktop and tipping your mix onto the surface before kneading for approximately 5-10 minutes. Just keep adding flour to your worktop if needed, you have not failed or done anything wrong, it is just a sticky mix! Keep at it!
  5. Once you have kneaded your mix, shape into a ball and place in an oiled bowl (1-2 tbsp) before covering with cling film/tea towel. Leave somewhere warm for one hour.
  6. Next, you want to cream your butter and lard together. Preferably have these at room temperature for an easier time!
  7. Grab your dough which should now be around twice the size. Place this on your floured worktop and knead again for a further 1-2 minutes.
  8. Roll your dough out to make a large rectangle (or as close to a rectangle as you can make!). You want the dough to be around 1cm thick.
  9. Use your mind to imagine the rectangular dough in three even sections and cover the lower two thirds of your dough in a third of the creamed butter and lard mix.
  10. You then want to fold the top unbuttered section of dough over your middle section.
  11. And then you want to take the bottom section of buttered dough and also cover the middle section creating three layers of dough.
  12. Roll your dough out to the rectangle shape again at 1cm thick and repeat steps 9-11 a further two times.
  13. Roll your dough into one final rectangle at 1cm thick.
  14. Cut your dough into 16 even pieces and roll into a rough circle shape with your hands.
  15. Place each shape onto a lightly oiled baking tray.
  16. Leave to sit for a further 45 minutes where they will rise ever so slightly again.
  17. It is now time to preheat your oven!200C/180C fan/400F/Gas 6
  18. Use your 4 fingers to press down on the dough and spread apart slightly. This stops the dough from spreading so much during baking and also gives the butteries their mismatched shape.
  19. Bake in the oven for 15-18 minutes or until golden brown.
  20. Move butteries to a cooling rack.

Notes

Make sure to put them in a zip-locked bag for storage to keep the air away.

Due to the high fat content, butteries will last considerably longer than most baked goods but I would suggest eating within 1-2 weeks.

Butteries can also be frozen and reheated if necessary.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving:Calories: 305Total Fat: 21gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 42mgSodium: 543mgCarbohydrates: 25gFiber: 1gSugar: 1gProtein: 4g

Estimation. May not be accurate.

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Easy Aberdeen Butteries Recipe | Aberdeen Rowies Recipe (4)
Easy Aberdeen Butteries Recipe | Aberdeen Rowies Recipe (5)
Easy Aberdeen Butteries Recipe | Aberdeen Rowies Recipe (6)
Easy Aberdeen Butteries Recipe | Aberdeen Rowies Recipe (2024)

FAQs

What's the difference between a buttery and a rowie? ›

A buttery, also known as a rowie or Aberdeen roll or just Roll, is a savoury bread roll originating from Aberdeen, Scotland.

What are Scottish butteries made of? ›

Flat, layered pastries, butteries look like roadkill croissants and are made from butter, lard, salt, sugar, flour and yeast. “Evil bricks of tasty,” is the unimprovable description given by the film director Duncan Jones, who spent part of his childhood in Aberdeen.

Can you freeze Aberdeen butteries? ›

Box of 48 butteries 62p per item. Otherwise known as Aberdeen rolls or rowies, these are supplied freshly wrapped in 4's and are suitable for freezing.

How long do rowies last? ›

3) They last much longer than bread does

Rowies were originally made for fisherman who needed food that would keep for a fortnight. This also explains why they are so easily shipped worldwide.

What is a rowie in Scottish? ›

rowie in British English

(ˈraʊɪ ) noun. Northeast Scotland. a bread roll made with butter and fat.

What is an Aberdeenshire buttery? ›

Butteries are named after their high lard content. They are also known as morning rolls and rowies and are a traditional Aberdeen roll. The best way to describe their look and taste is a saltier, flatter and greasier Croissant. Which doesnae sound nice, but rowies are really delicious and filling for breakfast.

How do you eat Scottish butteries? ›

They are usually served toasted with either butter or jam but can also be eaten cold with no topping at all. You'll find these treats in almost any bakery in the North East of Scotland and beyond, but we have a delicious recipe so that you can make 16 in your own kitchen!

What is the famous bread in Scotland? ›

In Scotland, before the 19th century, bannocks were cooked on a bannock stane (Scots for stone), a large, flat, rounded piece of sandstone, placed directly onto a fire, used as a cooking surface.

How long do butteries last? ›

Due to the high fat content, butteries will last considerably longer than most baked goods but I would suggest eating within 1-2 weeks. Butteries can also be frozen and reheated if necessary.

How many calories are in Aberdeen buttery? ›

Nutritional Information
Typical ValuesPer 100gmPer Buttery
Energy1572kj786kj
-376kcal188kcal
Fat21.6g10.8g
of which saturates7.8g3.9g
5 more rows

How do you reheat Butteries? ›

We suggest putting them in a 375 degree oven for 8-10 minutes. Do not eat your Butteries without reheating as they will not taste like they should.

Can you get Butteries in England? ›

UK Delivery Available. For more sizes of Butteries , visit the Butteries section of our website or for more Festive Breakfast & Brunch, visit the Festive Breakfast & Brunch section of our website. The perfect addition to any light breakfast or afternoon tea.

Can butteries be frozen? ›

They freeze well, and actually improve with keeping for a few days.

What is the history of the rowie? ›

The rowie was originally made for fishermen going out to sea and become very popular due to their perishability as traditional bread and rolls went stale quickly whereas the rowie stayed edible for up to two weeks. Here are links to various resources on the iconic Aberdeen rowie.

How many calories in a Scottish buttery? ›

Energy: 230 calories

Proportion of total calories contributed by protein, carbs and fat.

What is a buttery in a house? ›

Other definitions for buttery (2 of 2)

Chiefly New England. a room or rooms in which the provisions, wines, and liquors of a household are kept; pantry; larder.

What is a buttery in England? ›

In the Middle Ages, a buttery was a storeroom for liquor, the name being derived from the Latin and French words for bottle or, to put the word into its simpler form, a butt, that is, a cask. A butler, before he became able to take charge of the ewery, pantry, cellar, and the staff, would be in charge of the buttery.

How do you eat a rowie? ›

Some say they look a bit like a squashed croissant. It doesn't sound particularly appealing but they really are delicious! Butteries can be served plain, with jam, or even butter for an extra buttery taste. They aren't really made to be eaten en masse unless you're looking to thicken your waistline!

References

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