Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (2024)

Butteries, also known as Rowies or even Aberdeen rolls, originated in the northeast of Scotland as an alternative bread roll for fisherman to eat while out at sea. A buttery could stand the test of time spent away better than bread and is packed with a high enough fat content to keep the fisherman going too.

Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (1)

If you’ve never tried a buttery, it’s a bit of a cross between a roll and a croissant, as they’re made with layers of pastry and a butter and lard mixture that give them a flakey texture.

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!

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Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (2)

During WWI, butteries were briefly exempt from restrictions on bread sales as they were such an important part of the food for the working classes.

Our search for a butteries recipe had us scouring old cookbooks and more current recipes on line.

Everyone seems to have their own idea of the perfect buttery, and the best bakery to buy it from, let alone how to make one yourself.

While the intrinsic ingredients of flour, yeast, sugar, salt, butter, and lard don’t change, the amounts can vary wildly. We decided to try a few options and finally came up with the below!

Things you’ll need to make butteries

  • A large and a medium-sized bowl
  • Rolling pin
  • Baking tray
Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (4)

Ingredients for Butteries

  • 500g (4 cups) Strong Bread Flour
  • 7g (2 1/4 tsp) dried yeast
  • 10g (2/3 tbsp) caster sugar
  • 1 tsp of salt
  • 200g (1 cup) butter
  • 125g (1/2 cup) lard
  • 350ml (1 1/2 cups) tepid water
  • Extra flour for kneading and rolling
Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (5)

How to make Butteries – Step by step method

Mix the yeast, sugar, and water, and set aside.

In a large bowl mix the flour and salt.

Slowly add the liquid and use a fork to bring it together.

Once combined, turn out onto a floured work surface and knead until it is elastic and smooth. You might need to sprinkle more flour over to knead in if the mixture is too wet and sticking. It depends on the type of flour you’re using!

Form into a ball, place into a large bowl, score the top with an X, cover in clingfilm and put in a warm place for about an hour to allow it to expand in size (this is called proving).

Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (6)
Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (7)
Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (8)

Measure out your butter and lard and cut into small pieces in a bowl to allow it to come to room temperature, if it isn’t already.

After the dough is proved return to a lightly floured work surface and knead very gently before rolling out to a rectangle shape that is about 2/4 of an inch thick. Have the short edge facing you.

Beat the butter and lard together with a wooden spoon so it’s smooth and roughly split into 3 in the bowl.

Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (9)
Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (10)
Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (11)

Using your hands, smear one third of the butter and lard mixture over the lower two thirds of your rectangle. Fold the top half (without the mixture) over onto the middle third, and then the bottom third up on top of that.

Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (12)
Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (13)
Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (14)

Wait approximately half an hour and repeat the process again, but roll the dough the opposite way to how you have folded it. Wait another half hour and repeat for the last time, turning the dough again to roll the opposite way.

You are basically creating layers in the pastry with the butter/lard mixture in between.

Roll the dough out to about 3/4 of an inch thick and divide into around 15 pieces which you can then gently shape into rounds. Put these on a lightly floured baking tray (or two) and cover with with a large plastic bag or lose cling film, and then allow to prove for a further 30 minutes. You’ll want to space the rounds out to allow them to expand.

Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (15)

Meanwhile preheat the oven to 200C/400F and when the butteries have finished proving place them into the oven for 15-20 minutes. Keep a close eye on them from the 15 minute mark! They should turn golden brown.

Remove from the oven and move to a rack with a plate or paper towels underneath so they’re not sitting in the fat on the tray.

Allow to cool slightly before eating, or save for later! Serve with jam, or if you dare, even more butter!

Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (16)

How to eat your butteries

We like to eat butteries both when they’re still warm out of the oven, and also cold in the following days. In some ways the flavour seems to get even better from the next day on!

Jam is my favourite thing to eat with them, whereas Phil prefers them plain.

When we made the batch of butteries for these photos I was unaware that spreading jam (or anything) on the top of the butter is a bit of a faux pas, and any true buttery fan knows you should spread on the flat bottom! Whoops. I have since learned and will also spread on the bottom from now on!

Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (17)

What kind of flour do you use for butteries?

We like to use strong bread flour because we think it gives the butteries a better rise and makes them tastier, but you can also use plain flour as well.

The difference between the two is that bread flour has more protein in it, which gives it more gluten. This can mean more softness, a longer lasting end product, and enhanced flavour.

Can you make butteries without lard?

Sometimes butteries are made with a vegetable fat substitute, or even palm oil, although butteries purists will always say that lard is the best and really only way to make them.

In our research, we found that the majority of recipes used a mixture of butter and lard. We decided to go with this, although you could try a full lard version if you wish!

Conversely, using only butter is also an option but said not to be nearly as tasty, of course.

Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (18)

Yield: 15

Aberdeen Butteries Recipe (Also Known As Rowies)

Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (19)

Butteries, also known as Rowies or even Aberdeen rolls, originated in the northeast of Scotland as an alternative bread roll for fisherman to eat while out at sea. If you’ve never tried a buttery, it’s a bit of a cross between a roll and a croissant, as they’re made with layers of pastry and a butter and lard mixture that give them a flakey texture. Some say they look a bit like a squashed croissant. It doesn’t sound particularly appealing but they really are delicious!

Prep Time 40 minutes

Cook Time 20 minutes

Proving Time 2 hours 30 minutes

Total Time 3 hours 30 minutes

Ingredients

  • 500g (4 cups) Strong Bread Flour
  • 7g (2 1/4 tsp) dried yeast
  • 10g (2/3 tbsp) caster sugar
  • 1 tsp of salt
  • 200g (1 cup) butter
  • 125g (1/2 cup) lard
  • 350ml (1 1/2 cups) tepid water
  • Extra flour for kneading and rolling

Instructions

  1. Mix the yeast, sugar, and water, and set aside.
  2. In a large bowl mix the flour and salt.
  3. Slowly add the liquid and use a fork to bring it together.
  4. Once combined turn out onto a floured work surface and knead until it is elastic and smooth. You might need to sprinkle more flour over to knead in if the mixture is too wet and sticking.
  5. Form into a ball, place into a large bowl, score the top with an X, cover in clingfilm and put in a warm place for about an hour to allow it to expand in size (this is called proving).
  6. Measure out your butter and lard and cut into small pieces in a bowl to allow it to come to room temperature if it isn’t already.
  7. After the dough is proved return to a lightly floured work surface and knead very gently before rolling out to a rectangle shape that is about 2/4 of an inch thick. Have the short edge facing you.
  8. Beat the butter and lard together with a wooden spoon so it’s smooth and roughly split into 3 in the bowl.
  9. Using your hands, smear one-third of the butter and lard mixture over the lower two-thirds of your rectangle. Fold the top half (without the mixture) over onto the middle third, and then the bottom third up on top of that.
  10. Wait approximately half an hour and repeat the process again, but roll the dough the opposite way to how you have folded it.
  11. Wait another half hour and repeat for the last time, turning the dough again to roll the opposite way. You are basically creating layers in the pastry with the butter/lard mixture in between.
  12. Roll the dough out to about 3/4 of an inch thick and divide into around 15 pieces which you can then gently shape into rounds. Put these on a lightly floured baking tray (or two) and cover with a large plastic bag or lose cling film, and then allow to prove for a further 30 minutes. You’ll want to space the rounds out to allow them to expand.
  13. Meanwhile preheat the oven to 200C/400F and when the butteries have finished proving place them into the oven for 15-20 minutes. Keep a close eye on them from the 15-minute mark! They should turn golden brown.
  14. Remove from the oven and move to a rack with a plate or paper towels underneath so they’re not sitting in the fat on the tray.
  15. Allow to cool slightly before eating, or save for later! Serve with jam, or if you dare, even more butter!

Notes

Can you make butteries without lard?

Sometimes butteries are made with a vegetable fat substitute, or even palm oil, although butteries purists will always say that lard is the best and really only way to make them.

In our research, we found that the majority of recipes used a mixture of butter and lard. We decided to go with this, although you could try a full lard version if you wish! Conversely, using only butter is also an option but said not to be nearly as tasty, of course.

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 326Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 37mgSodium: 243mgCarbohydrates: 31gFiber: 1gSugar: 1gProtein: 5g

Other Savoury Scottish Baking Recipes to Try:

  • The Perfect Scottish Morning Rolls Recipe
  • Easy Haggis Sausage Rolls Recipe
  • Simple Scottish Bannocks Recipe
  • Forfar Bridie Recipe – Scottish Handheld Meat Pies
  • Easy Scottish Oatcakes Recipe
Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (2024)

FAQs

What is a rowie in Scottish? ›

rowie in British English

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

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

6) Rowies and butteries are the same thing

Some have debated whether rowies and butteries are different, they are not. Rowie is the word used in Aberdeen and buttery is the word used in Aberdeenshire.

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 history of Aberdeen Butteries? ›

Origin. Legend has it that the buttery was made for the fishermen sailing from Aberdeen harbour. The theory is that they needed a bread that would not become stale during the two weeks or more that they were at sea. The high fat content meant the bread also provided an immediate energy source.

What is the Scottish word for bottom? ›

Translated: Bahoochie, Behouchie, Bahootie – bottom, bum, backside; mainly used with children in a friendly manner.

What is the Scots name for English? ›

'Southrons' – the historical Scots language name for the English, largely displaced since the eighteenth century by "Sassenachs".

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.

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 many calories in a Scottish buttery? ›

Nutritional Information
Typical ValuesPer 100gmPer Buttery
-376kcal188kcal
Fat21.6g10.8g
of which saturates7.8g3.9g
Carbohydrate39.4g19.7g
5 more rows

Can you freeze Scottish butteries? ›

They will smell delicious, but don't be tempted to eat them hot. Leave them for 15 minutes until they are just warm. 20. They freeze beautifully.

How do you eat Aberdeenshire butteries? ›

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!

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.

Is Aberdeen Irish or Scottish? ›

Aberdeen is one of Scotland's 32 local government council areas (as Aberdeen City), and has a 2020 population estimate of 198,590 for the city, making it the United Kingdom's 39th most populous built-up area, and 227,430 for the wider council area including outlying localities.

What is Aberdeen famous nickname? ›

3. It's Nicknamed “The Granite City” And Is One Of The UK's Biggest Granite Suppliers. Sharp-eyed readers will have noticed two common nicknames for Aberdeen above – “The Silver City” and “The Granite City”.

Why is it called Aberdeen? ›

The name Aberdeen means 'Mouth of the River Don'. It is derived from the Brythonic-Pictish word aber meaning 'river mouth' or confluence'. The second element of the name is confusing, as, in its present form, it appears to refer to the River Dee.

What is the Scottish name for head? ›

HEID. This is the Scottish word for head and can be used in a variety of phrases. For example the Scottish phrase "keep the heid!" means keep calm under pressure.

What is the word for high in Scots? ›

àrd. More Scots Gaelic words for high. àrd- high. àrda.

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