Traditional Aberdeen butter yeast rolls. They are not unlike Baps.

1 lb. plain flour
1 oz. yeast or 1/2 tbs. dried yeast
1 tbs. sugar
1 cup butter
1/2 cup lard
1 1/2 cup water at blood heat
pinch of salt

Mix sifted flour and salt in basin.
Cream yeast with sugar.
When it bubbles, add to flour with water.
Mix well, cover, set in warm place until bulk doubles; about 1/2 hour.
Cream butter and lard together, divide into three parts.
Put dough on floured board, roll out into long strip.
Dot first third of fats on top third of pastry strip.
Fold over like an envelope as when making flaky pastry.
Roll out, repeat with other strips until all butter mixture is used up.
Roll out, cut in small oval shapes or rounds.
Lay on floured baking sheet, leave 2 inches between each to allow for expansion.
Cover as above, let rise 3/4 hour.
Bake for 20 minutes at 375°F (160°C) - 400°F (205°C).
Makes about 15 rolls.

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