Blaa (Waterford Blaa)
Soft, pillowy Irish bread rolls dusted heavily in flour with a tender, pale crust.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Wheat
Blaas are a traditional soft white bread roll from Waterford, Ireland, known for their fluffy interior and thick coating of flour on the outside. They're proofed twice for a light, airy crumb and baked at a relatively low temperature to keep the crust pale and soft rather than crisp. Serve them split and buttered, or filled with rashers for a classic Irish sandwich.
Ingredients
- 4 cups strong white bread flour, plus extra for dusting
- 2 teaspoons fine sea salt
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 1/4 cups warm water
- 2 tablespoons unsalted butter, softened
- 1/2 cup all-purpose flour, for dusting
Method
-
In a small bowl, stir the warm water, sugar, and yeast together and let sit until foamy on top.
-
In a large bowl, whisk together the bread flour and salt.
-
Pour the yeast mixture and softened butter into the flour and mix until a rough dough forms.
-
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
-
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.
-
Punch down the dough and divide into 12 equal pieces, about 2.5 ounces each. Shape each into a smooth, taut ball by rolling under a cupped palm on an unfloured surface.
-
Arrange the rolls on a parchment-lined baking sheet, spaced about 2 inches apart. Dust the tops generously with the all-purpose flour.
-
Cover loosely with a clean kitchen towel and let rise until puffy and nearly doubled.
-
Preheat the oven to 425°F (220°C).
-
Bake the rolls until pale golden on the bottom but still soft and floury on top, 18 to 20 minutes.
-
Transfer to a wire rack and let cool slightly before serving.
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Blaa (Waterford Blaa)
Blaas are a traditional soft white bread roll from Waterford, Ireland, known for their fluffy interior and thick coating of flour on the outside. They're proofed twice for a light, airy crumb and baked at a relatively low temperature to keep the crust pale and soft rather than crisp. Serve them split and buttered, or filled with rashers for a classic Irish sandwich.
2 hr 30 min 12 rolls 185 cal
Ingredients
- 4 cups strong white bread flour, plus extra for dusting
- 2 teaspoons fine sea salt
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 1/4 cups warm water
- 2 tablespoons unsalted butter, softened
- 1/2 cup all-purpose flour, for dusting
Method
- 1
In a small bowl, stir the warm water, sugar, and yeast together and let sit until foamy on top.
- 2
In a large bowl, whisk together the bread flour and salt.
- 3
Pour the yeast mixture and softened butter into the flour and mix until a rough dough forms.
- 4
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- 5
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.
- 6
Punch down the dough and divide into 12 equal pieces, about 2.5 ounces each. Shape each into a smooth, taut ball by rolling under a cupped palm on an unfloured surface.
- 7
Arrange the rolls on a parchment-lined baking sheet, spaced about 2 inches apart. Dust the tops generously with the all-purpose flour.
- 8
Cover loosely with a clean kitchen towel and let rise until puffy and nearly doubled.
- 9
Preheat the oven to 425°F (220°C).
- 10
Bake the rolls until pale golden on the bottom but still soft and floury on top, 18 to 20 minutes.
- 11
Transfer to a wire rack and let cool slightly before serving.
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