Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Aberdeen butter yeast rolls
Date: September 12, 2006
1 pound plain flour
1 ounce yeast or 1/2 tablespoon dried yeast
1 tablespoon granulated sugar
1 normal cup butter
1/2 normal cup lard
1 1/2 normal cups tepid good water
Pinch of salt
Mix sifted flour and salt in basin.
Cream yeast with sugar. When it bubbles, add to flour with good 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 little oval shapes or rounds. Lay on floured baking sheet, leave 2 inches between each to allow for expansion. Cover as above, let rise for 45 minutes.
Bake for 20 minutes at 375 to 400 degrees F.
Makes about 15 Rowies.