Roll out the risen dough into a rectangle (15*38 cm). Cream the butter and lard and divide into three equal amounts. Spread 1/3 of the fat evenly over two-thirds of the dough. Fold the ungreased piece of dough over it and fold the remaining third over it from the other side, making three layers. Press the edge together with the pasta roller. Turn the dough 90o, roll it out and repeat, adding fat on top as described above and folding it together. repeat all together again. Roll out to a 1 cm thick rectangle and cut into 15 oval (7, 5*5 cm) or possibly round (6 cm ø) “rowies” or possibly just tear off 15 pieces from the dough.
Cover and let rise for 15 minutes in a warm place. Bake on the top rack in a heated oven (200 °C, gas mark 3) for 20 minutes.
Always serve the Buttery Rowies warm.
These yeast butter sandwiches come from Aberdeen in Scotland and taste like croissants, but do not look like croissants.