this is my version of the one in Elizabeth David's English(!) Bread and Yeast Cookery:
- 500g white bread flour
- 250g butter
- 20g yeast
- c300ml warm water
- 3tsp salt
- flour/cornflour for dusting
Let rise for 30-45 minutes.
Cut the butter into cubes of around 6mm
Roll out dough thinly c 36x24cm
Place half the butter cubes evenly over the dough, fold up in thirds and turn.
Rest it in the fridge for c 15 mins.
Roll out again as before, scatter the remaining butter over it and again fold the dough.
Let rest for 15-30 mins in the fridge.
Roll out again and cut into around 50 pieces around 3cm square
Put on floured cooking trays - they won't expand much so don't need to be very widely spaced.
Let rise for 30mins.
Cook in 220C oven for 15-20 mins - the rowies will leak butter so the cooking trays will need a lip at the edge!
Cool on rack, I cooked them the day before and they re-warmed pretty well.
Recipes on the web suggest the authentic version is to have c 120g lard in addition to the butter and cream them together! This version is definitely tamer!