Blaas (Irish Bread Rolls) is a traditional Irish recipe for a classic soft bread roll from county Waterford. The full recipe is presented here and I hope you enjoy this classic Irish version of: Irish Bread Rolls (Blaas).
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Blaas are soft and pillowy rolls that hail from Waterford in Ireland. This recipe will allow you to re-create these rolls at home.
Ingredients:
750g strong white bread flour, plus extra to dust
15g fast-action dried yeast
15g caster sugar
15g fine sea salt
15g unsalted butter, chopped
450ml lukewarm water
Vegetable oil for greasing
Method:
Combine the flour, yeast, sugar, salt and butter in the bowl of a stand mixer with a dough hook attached, keeping the salt and yeast separate. (If kneading by hand, combine the ingredients in a large bowl.)
Pour in the water and knead for 10 minutes (or 15 minutes on a lightly floured work surface by hand). Bring the dough together into a tight ball and prod it with your finger — it’s ready when it springs back to the touch.
Lightly oil a large bowl. Shape the dough into a ball, set in the oiled bowl and turn to coat in the oil. Cover with a clean tea towel and set aside in a warm spot to prove for 60-90 minutes or until doubled in volume.
Meanwhile, pre-heat your oven to 180°C fan (gas mark 6) then line a baking tray with baking parchment and dust it with flour.
Knock the risen dough bak then divide into 12 equal-sized pieces. Shape each one into a ball using the palm and heel of your hand then press each ball with the palm of your hand to flatten slightly.
Arrange the flattened balls of dough on the baking tray, spacing them evenly so they have space to rise.
Cover with a clean cloth or oiled clingfilm then set aside in a warm place to prove for 45–50 minutes.
when the blaas have risen, remove the covering and dust them with flour. Transfer to the centre of your pre-heated oven and bake for about 18–20 minutes, until well risen and golden.
Remove from the oven, transfer to a wire rack and allow to cool before serving.
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