Traditional Buttery (Rowie or Aberdeen roll)

Fat mixture Place all the ingredients in a bowl and mix together on a slow speed until a smooth paste is achieved. Cover and place in the fridge to chill. Dough mixture Add the sugar, yeast and 600ml water to the flour and mix slowly until it comes together and the dough becomes malleable and tacky. Cover the bowl with a clean tea towel and leave in a warm place to prove for 20 minutes or until the dough increase about 1.5 times the original size. Combine the mixutres Lightly flour a table/surface and spread the dough out by hand to form a retangle at leave A4 sized. By hand, roughly spread the fat mixutre over the bottom 2/3 of the dough. Fold the remaining 1/3 over the middle (fatted) third and then fold the last 1/3 over so that the fat is all enclosed. Using a dough scraper to make deep cuts into (but not completely through) the dough in a crisscross pattern. Use the blade to lift one side of the mixture and fold it over the top then do the same with the other side. Repeat this chopping and foldig process until the fat and dough are mixed and you have a slightly stringy but not over incorporated dough. Form butteries and bake With well floured hands, weight 70g for each buttery (or 35gm for "snack" sized butteries) and press using your knucles on to well greasted trays with no space betweent the rolls. Allow to rest for about 15 minutes then bake at approx. 200 - 220 degree C for 15 - 20 minutes until dark golden brown. Take the tray out from the oven and leave to cool completely before storing in an air-tight container.