Rowies (Aberdeen Butteries) - 918 Plate (2024)

FAQs

What is the difference between a buttery and a rowie? ›

6) Rowies and butteries are the same thing

Some have debated whether rowies and butteries are different, they are not. Rowie is the word used in Aberdeen and buttery is the word used in Aberdeenshire.

A staple part of any Aberdonian diet, Rowies, also known as Aberdeen Rolls or Butteries, can best be described as a salty flat croissant which is less flaky. Rowies make the perfect breakfast treat or accompaniment to your afternoon cup of tea.

A buttery, also known as a rowie or Aberdeen roll or just Roll, is a savoury bread roll originating from Aberdeen, Scotland.

The buttery (or butterie), locally better- known as rowie is a speciality from the Aberdeenshire area, especially from the city of Aberdeen. According the Scottish National Dictionary, the first written mention of buttery was in 1899 when an Arbroath street-seller's breadbasket said to have butteries.

A plain loaf, slices of which are known in Scots as plain breid (pronounced [plen brid]), is a traditional style of loaf made chiefly in Scotland. It has a dark, well-fired crust on the top and bottom of the bread.

Since the discovery of North Sea oil in 1969, Aberdeen has been known as the offshore oil capital of Europe. Based upon the discovery of prehistoric villages around the mouths of the rivers Dee and Don, the area around Aberdeen has been thought to have been settled for at least 6,000 years.

Please note: Aberdeen Butteries require reheating. We suggest putting them in a 375 degree oven for 8-10 minutes. Do not eat your Butteries without reheating as they will not taste like they should.

Box of 48 butteries 62p per item. Otherwise known as Aberdeen rolls or rowies, these are supplied freshly wrapped in 4's and are suitable for freezing.

Best served warm with jam spread on the FLAT side, that's the proper way! They are kinda mind blowingly good!! Thankyou Aberdeen 🏴󠁧󠁢󠁳󠁣󠁴󠁿👏🏼 #butteries #scotland #regionaldelicacy #scottishfoodie #breakfast #recipe #jam.

What are the Scottish names for rolls? ›

Rolls, cobs, buns, stotty or even barm cakes... Whatever you call them, Scottish morning rolls are easy to make and even more delicious when freshly baked.

In the Middle Ages, a buttery was a storeroom for liquor, the name being derived from the Latin and French words for bottle or, to put the word into its simpler form, a butt, that is, a cask. A butler, before he became able to take charge of the ewery, pantry, cellar, and the staff, would be in charge of the buttery.

In old Norman, the name was Buteri, which then became Boterie. The word coming originally from the Latin bota meaning cask, so essentially the buttery was where butts, i.e. barrels, were kept, eventually becoming a general dry store of all foods.

In a large house, the buttery's principal function was storage of wine and its preparation for serving. Candles were also dispensed from the buttery, as was beer, to those lower members of the household not entitled to drink wine.

An old-fashioned meaning of buttery is "storeroom," like a pantry for keeping food or wine. Some British universities have a buttery, which is a snack shack for students.

If you've never tried a buttery, it's a bit of a cross between a roll and a croissant, as they're made with layers of pastry and a butter and lard mixture that give them a flakey texture. Some say they look a bit like a squashed croissant.