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? ›

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.

What is an Aberdeenshire buttery? ›

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.

What is Rowie made of? ›

Buttery (bread)
Alternative namesRowie, rollie, Aberdeen roll, Roll
TypeBread roll
Place of originAberdeen, Scotland
Main ingredientsFlour, lard, butter or vegetable oil, yeast
1 more row

What is the best way to eat butteries? ›

Best eaten cold or toasted with butter or jam!

What is the famous Scottish bread? ›

A plain loaf, slices of which are known in Scots as plain breid (pronounced [plen brid]), is a traditional style of loaf made chiefly in Scotland. It has a dark, well-fired crust on the top and bottom of the bread.

Who invented the Aberdeen Rowie? ›

The buttery, or Aberdeen rowies as they are called in the North East of Scotland, was said to have been invented or rather created by a local baker for an Aberdonian fisherman.

Who makes the best butteries? ›

But if you like a crispy buttery then Murdoch Allan should be your go to. Next on the list to try was JG Ross.

What is the most popular butter in Scotland? ›

Graham's Slightly Salted Scottish Butter is an exceptional butter and one of our favourites! Its crumbly texture and flavour profile variation set it apart from many other butters.

Are butteries good for you? ›

But, as time moves on, this beloved bake has fallen out of favour with young people. “There's no question that butteries are very high in fat and salt and we've found young people are more focused on their health,” explains Patrick Jackson, owner and baker at Hame Bakery.

Do you heat butteries? ›

Warm slowly in the oven. Best not to put them in the toaster they, might, as said,burst into flames but they will make a mess of the inside of the toaster when all the fat runs out of them. As said best to put them in the oven to warm them up and not the microwave.

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.

Can I freeze butteries? ›

These rolls are delicious cold, or warm, or even toasted and spread with butter (yes, even more butter) and jam. They freeze well, and actually improve with keeping for a few days.

Why are butteries called butteries? ›

People assume the name Buttery has something to do with butter-making , but it has nothing to do with it, but it is food-related. A buttery was a room in a castle or abbot where wine and other drinks were stored and sometimes served.

What Scottish pastry resembling a squashed croissant? ›

Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!)

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.

What is the healthiest way to eat butter? ›

Rather than slathering it on bread, consider alternate toppings like nut butters, avocado or olive oil. Since the main health concern with butter is its high levels of artery-clogging saturated fat, consider, too, where else you're getting saturated fats in your day.

What is the difference between buttery and regular Chardonnay? ›

Many of the following ingredients and processes are what makes Chardonnay taste buttery: The first is malolactic fermentation—an aging process that converts malic acid in young wine into softer, creamier lactic acid. Malic acid contributes a crisp flavor and texture to wine.

Why is it called a buttery? ›

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.

What does a buttery look like? ›

Flat, layered pastries, butteries look like roadkill croissants and are made from butter, lard, salt, sugar, flour and yeast.

What is a buttery in England? ›

An old-fashioned meaning of buttery is "storeroom," like a pantry for keeping food or wine. Some British universities have a buttery, which is a snack shack for students.

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