Aberdeen rolls
Aberdeen rolls
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For 16 rolls (sandwiches): 500 g white flour (but can also be uncut, or a mix of the two types of flour)-300 gr margarine--1 teaspoon salt--2 teaspoons sugar-15 g yeast-250 grams of warm water
Scottish recipe.
Sift the flour and salt in a large bowl. Then stir in the yeast, sugar and warm water, until the mixture is creamy and then added added to the flour. Stir, adding just enough water just enough to obtain a soft, but firm. Transfer the dough on a floured surface and knead for about 5 minutes. Put the dough in the bowl and cover with a tea towel. Let rise in warm place for about an hour (the dough should double its size). When the dough is leavened, pull it, spread some margarine and sprinkle with flour. Fold the dough into three and pull it again. Spread of new margarine, sprinkle in the flour and fold the dough. Repeat one more time. Then, roll the dough thin enough and cut from the same 16 squares. Take the four corners of squares with your fingers and add to the Center. Given a slight round shape and then flatten it with your hand. Put the sandwiches on a baking sheet coated with flour and warm and let rest in a warm place for 40 minutes. Afterwards, bake at 200° C for 15-20 minutes.
Can also be served hot.
