Get ready to transport your taste buds straight to the rugged coastlines of Scotland with these irresistible Traditional Buttery Rowies! These aren't just ordinary rolls - they're a slice of Scottish baking history that will make your kitchen smell like a cozy Highland bakery. With their golden-brown exterior and incredibly soft, buttery interior, these Aberdeen Rolls are about to become your new obsession. Whether you're a bread enthusiast, a culinary adventurer, or simply someone who loves mouthwatering homemade treats, this recipe is your ticket to baking perfection!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Scottish
Serves: 12 Rolls
Ingredients
- 500g strong white flour
- 10g salt
- 10g sugar
- 10g instant yeast
- 250ml water
- 100g butter, softened
Instructions
- Begin by gathering all your ingredients: 500g strong white flour, 10g salt, 10g sugar, 10g instant yeast, 250ml water, and 100g softened butter.
- In a large mixing bowl, combine the strong white flour, salt, sugar, and instant yeast. Make sure to keep the salt and yeast on opposite sides of the bowl initially, as direct contact can inhibit yeast activity.
- Gradually add the 250ml of water to the dry ingredients. Use a wooden spoon or your hands to mix until a rough dough forms.
- Once the dough has come together, add the softened butter. Knead the dough in the bowl or on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
- Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- After the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface.
- Divide the dough into 12 equal pieces. Shape each piece into a round roll by tucking the edges under to create a smooth top.
- Place the shaped rolls onto a baking tray lined with parchment paper, ensuring they are spaced apart to allow for further rising.
- Cover the rolls loosely with a clean cloth and let them rise again in a warm place for about 30 minutes, or until they have puffed up.
- Preheat your oven to 220°C (428°F) while the rolls are rising.
- Once the rolls have risen, bake them in the preheated oven for about 15 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Remove the rolls from the oven and let them cool slightly on a wire rack. Serve warm or at room temperature, enjoying their buttery flavor and soft texture.
Tips
- Temperature Matters: Ensure your butter is softened but not melted for the perfect dough consistency.
- Yeast Activation: Keep salt and yeast separate initially to prevent inhibiting yeast growth.
- Kneading Technique: Take your time kneading - a full 10 minutes develops the gluten for that signature soft texture.
- Rising Environment: Find a warm, draft-free spot for dough rising - near a preheating oven works great.
- Shaping Secrets: When forming rolls, tuck edges underneath to create a smooth, professional-looking top.
- Oven Precision: Preheat thoroughly and bake at the recommended 220°C for that perfect golden-brown finish.
- Serving Suggestion: These rowies are best enjoyed warm, with a generous spread of extra butter!
Nutrition Facts
Calories: 310kcal
Carbohydrates: 39g
Protein: 8g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 35mg
