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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.