Some or all of this article's listed sourcesmay not be reliable. Please help this article by looking for better, more reliable sources, or by checking whether the references meet the criteria for reliable sources. Unreliable citations may be challenged or deleted.(May 2012)
A buttery, also known as a roll, rowie, rollie, Aberdeen roll or Cookie is a savoury Scottishbread roll (though cookie is also a name for a cream bun).
The buttery was originally made for the fishermen sailing from Aberdeen's harbour. They needed a roll that would not become stale during the two weeks or more that they were at sea. The high fat content meant the rolls also provided an immediate energy source.
They are noted for flaky texture and buttery taste, similar to a flattened, round croissant, with a very salty taste. They are often toasted with jam or butter, or just with tea, although the high fat content (partly lard) makes them extremely hot when toasted. Commercial producers use vegetable oils instead of butter.
As the alternate name of Aberdeen roll suggests, butteries are a speciality of Aberdeen but they are common throughout the Northeast of Scotland.
Articles in the Aberdeen Journal from early in the 19th century bemoan the increased use of lard in place of butter in traditional "butter rolls".