Recipes · Scottish · Bread
Buttery (Aberdeen Roll)
One serving has 294 kcal and 4 g protein, and at least a fifth of a woman's daily need of thiamin (30%) and selenium (23%). Ready in 185 minutes.
- Preparation: 165 min
- Cooking: 20 min
- Makes: 1 serving (77.9 g)
- Difficulty: Medium
- Contains: dairy, gluten, pork
Ingredients
- 32 g Flour, strong white
- 22 g Water, lukewarm
- 0.6 g Yeast, dried
- 1 g Sugar
- 0.3 g Salt
- 14 g Butter, soft
- 8 g Lard, soft
Method
- Dissolve the yeast and sugar in the lukewarm water, mix in the flour and salt and knead for 5 minutes to a soft dough. Cover and leave to rise for 45 minutes, until doubled.
- Beat the butter and lard together until soft and evenly mixed, then divide into three.
- Roll the dough out on a floured surface into a long rectangle about 1 cm thick. Spread one third of the fat over the top two-thirds, fold the bottom third up and the top third down like a letter, and chill for 15 minutes.
- Turn the dough a quarter turn, roll it out again and repeat with the second third of the fat, then chill for 15 minutes; repeat once more with the last of the fat.
- Roll the dough out 1.5 cm thick and cut it into squares. Push each into a rough, flattish round, crinkly rather than neat, and set them apart on a lined tray. Leave to rise for 45 minutes. Heat the oven to 200 °C.
- Bake for 15-20 minutes, until golden brown and crisp, with the fat sizzling around them.
- Cool on a rack for a few minutes and eat warm, or toast them later.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 294 kcal | 14% |
| Carbohydrates | 24.5 g | |
| Water | 28.6 mL | |
| Fiber | 0.93 g | 3% |
| Protein | 4.2 g | 9% |
| Tryptophan | 0.05 g | |
| Threonine | 0.12 g | |
| Isoleucine | 0.16 g | |
| Leucine | 0.29 g | |
| Lysine | 0.1 g | |
| Methionine | 0.07 g | |
| Cystine | 0.09 g | |
| Phenylalanine | 0.21 g | |
| Tyrosine | 0.12 g | |
| Valine | 0.18 g | |
| Histidine | 0.09 g | |
| Fat | 19.9 g | |
| Monounsaturated | 7 g | |
| Polyunsaturated | 1.6 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.3 g | |
| Saturated | 10.3 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 37.7 mg | |
| Calcium | 9.1 mg | 1% |
| Copper | 0.07 mg | 8% |
| Iron | 1.4 mg | 8% |
| Magnesium | 8.8 mg | 3% |
| Manganese | 0.26 mg | 14% |
| Phosphorus | 38.2 mg | 5% |
| Potassium | 41.1 mg | 1% |
| Selenium | 12.9 µg | 23% |
| Sodium | 120 mg | |
| Zinc | 0.34 mg | 4% |
| Thiamin (vitamin B1) | 0.33 mg | 30% |
| Riboflavin (vitamin B2) | 0.19 mg | 17% |
| Niacin (vitamin B3) | 2.7 mg | 19% |
| Pantothenic acid (vitamin B5) | 0.24 mg | 5% |
| Pyridoxine (vitamin B6) | 0.02 mg | 2% |
| Folate (vitamin B9) | 73 µg | 18% |
| Cobalamin (vitamin B12) | 0.02 µg | 1% |
| Choline | 10.1 mg | 2% |
| Vitamin A | 95.8 µg | 14% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 8.2 IU | 1% |
| Vitamin E | 0.5 mg | 3% |
| Vitamin K | 1.1 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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