This easy recipe for Waterford blaas shows you how to make these traditional Irish white bread rolls. These homemade rolls make amazing sandwiches, and taste good just with butter! Eat like the Irish and try these soft, pull apart buns at breakfast.
- 4 cups + 2 tablespoons bread flour (500g)
- 2 teaspoons fine salt (10g)
- 2 teaspoons unsalted butter, chilled (10g)
- 2 1/2 teaspoons caster sugar (10g)
- 3 teaspoons fast-action yeast (10g)
- about 1 1/4 cup filtered water (300 ml)
Making the Dough (25 minutes + 1 hour proving)
- Warm the water to 115 F using the microwave or a small saucepan.
- Pour the flour into the bowl of a stand mixer and add the salt and butter. Mix on low speed until well blended, then add the sugar and yeast.
- Gradually pour in the water, mixing until a soft, slightly sticky dough has formed and all the flour is picked up from the sides of the bowl.
- Knead with the dough hook on medium-low speed for 3-5 minutes (or by hand for 10 minutes) until the dough is quite smooth, no longer sticks to the work surface, and passes the windowpane test. Test the dough by stretching a small piece of dough between the thumb and forefinger of each hand; it should be translucent in places without breaking. If not, knead for a minute longer and check again.
- Shape the dough into a ball, place in a buttered bowl, and cover tightly with plastic wrap. Let the dough prove until doubled in size, about 1 to 1 1/2 hours.
Shaping the Buns (15 minutes + 50 minutes proving)
- Line an 11 by 17-inch rimmed cookie sheet with baking parchment.
- Turn the dough out onto a lightly floured surface and punch it down all over to knock out the air.
- Divide the dough into 10 equal pieces, using a kitchen scale for accuracy.
- Roll each piece into a ball, then lightly roll the ball in flour. Gently flatten each ball with a rolling pin to shape it into a square with rounded corners. Space the buns an inch or two apart on the prepared tray.
- Place the tray inside a large, clean garbage bag and inflate the bag. Tuck the ends under the tray to seal, then set in a warm place. Let the buns prove until they’re doubled in size, about 50 minutes.
- About 10 minutes before the buns are done proving, preheat the oven to 400 F.
Baking the Buns (15 minutes baking)
- Dust the buns with flour from a small sieve, then bake them in the middle of the oven at 400 F (200 C) for about 15-20 minutes, until they’re golden brown and have an internal temperature of about 200 F (93 C). For crusty blaas, turn up the oven to 425 F (220 C).
- Let the buns cool briefly on a wire rack before slicing in half and serving. Use these Waterford blaas for a traditional Irish chip butty sandwich.
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- Category: Bread
- Method: Baked
- Cuisine: Irish
Keywords: waterford blaa buns, Irish