As always with our Knead the Book feature, we have five (5) copies of Fast Breads to give away this week. Enter the contest here.
I'd never heard of rowies until I saw this recipe in Fast Breads, but as soon as I saw the recipe, I knew I had to try it. The concept is something like a croissant, but with fewer folds, and with the dough cut so the butter leaks out during cooking.
These weren't the prettiest buns I've ever made as the layers slipped and slid around, but they were interesting and buttery and soft and crunchy. And did I say buttery? They were most definitely at their best when they were still warm from the oven.
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About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.