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1
These are yeast rolls and, just like yeast breads, ought to be made under warm conditions to allow the yeast to raise the dough.
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2
Sieve the flour and salt into a large bowl and set aside.
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3
Cream the fresh yeast, sugar and a little of the tepid water together and add to the bowl of flour.
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4
Mix the ingredients together with enough water to make smooth firm dough.
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5
Transfer the dough to a well-floured surface and knead well for about five minutes.
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6
Place the dough back into the bowl, cover with a warm slightly damp cloth and set aside in a warm place for about an hour to allow the yeast do its work of expanding the dough to about double its original size.
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7
While the dough is rising cream together the butter and lard in readiness for the next step.
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8
When the dough has risen, knead it again and then roll it out on a floured surface.
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9
Then spread it with a third of the butter/lard mixture and sprinkle lightly with flour.
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10
Fold the dough in three and roll it out again.
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11
Repeat this procedure two more times.
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12
Roll out the dough quite thinly and cut into squares.
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13
Bring the four corners of each square to the centre, shape them into rounds and flatten slightly with hand- do not over handle the dough.
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14
Place the uncooked rolls onto a floured and warm baking tray and leave them in a warm place to rise for about half an hour to 40 minutes.
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15
Bake the rolls in a hot oven (200C/ 400F) for about 15-20 minutes until golden brown and crispy on both sides.
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16
The rolls can be eaten warm (absolutely fabulous) or set aside until they are cool and stored.
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17
Rolls can be made in a large batch and subsequently frozen for later use.
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18
If defrosting frozen rolls in a microwave oven, do not overheat otherwise the rolls will become limp and the fat content will become over-heated and sizzle.
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19
Aberdeen rolls can be eaten dry (without anything spread on them), spread with butter (just in case you really hanker after an early coronary, even if the rolls do then taste splendid) or spread with jam etc.
