Buttery rowies are native to Aberdeen, and are typically made with lard and served with butter and jam. This is a version of the crisp, layered rolls that uses salted butter to achieve the fatty layers and adds a tablespoon of brown sugar to the last layer of butter. Adding a thin layer of brown sugar gives the rolls a bit of sweetness that complements the salty butter perfectly.\n
Aberdeen Butteries Rowies Recipe:_ Butteries Butteries are named after their high lard content. They are also known as morning rolls and rowies and are a traditional Aberdeen roll. The best way to describe their look and taste is a saltier, flatter and greasier Croissant.