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 inches between each to allow for expansion. Cover as above, let rise 3/4 hour. Bake for 20 minutes at 375F (160?C) - 400F (205?C). Makes about 15 rowies. NOTES : Traditional Aberdeen butter yeast rolls. They are not unlike Baps.
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|Serving Size: 1 Serving (5250g)|
|Recipe Makes: 1|
|Calories from Fat: 32871 (96%)|
|Amt Per Serving||% DV|
|Total Fat 3652.3g||4870 %|
|Saturated Fat 2283.8g||11419 %|
|Monounsaturated Fat 966.8g|
|Polyunsanturated Fat 146.1g|
|Cholesterol 9483mg||2918 %|
|Sodium 25218.6mg||870 %|
|Potassium 3813.7mg||100 %|
|Total Carbohydrate 430.1g||126 %|
|Dietary Fiber 36.3g||145 %|
|Sugars, other 393.8g|
|Protein 127.5g||182 %|
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Calories per serving: 34351
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