A tray of 12 blaas (square Irish bread rolls, dusted with flour)

Soft and fluffy blaas (Irish bread rolls)

Name: Soft and fluffy blaas (Irish bread rolls)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 12
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; You’ll also need; 26cm x 36cm baking tray

Portion size: Makes 12
Hands-on time 20 min, plus rising and proving. Oven time 20 min
Difficulty: easy

Freezable

Vegetarian

Cherie Denham

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Learn how to make soft and fluffy blaas with Cherie Denham’s easy recipe. These legendary Irish rolls hail from Waterford. Cherie says: “Waterford blaas are legendary – so special, in fact, they have been awarded a Protected Geographical Indication (PGI)… This is my version and honestly, if you make a tray of these for a breakfast or lunch, they’ll go down a treat.”

Recipe taken from The Irish Bakery (Montgomery Press £27) and tested by delicious.

Next time: try Cherie’s recipe for spotted dog – Irish soda bread with sultanas.

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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

You’ll also need

26cm x 36cm baking tray

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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.
Put the dough in a lightly oiled bowl, cover with a clean tea towel and leave to rise in a warm place for 60-90 minutes or until doubled in size. Meanwhile, line the baking tray with baking paper and dust it with flour.
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Divide the risen dough into 12 equal pieces, shape each into a ball, then press each ball with the palm of your hand to flatten it slightly. Put the balls in the tray, giving them space to rise. Cover and leave in a warm place to prove for 45-50 minutes.
Heat the oven to 180°C fan/gas 6. When the blaas have risen, dust them with flour, then bake for 18-20 minutes until golden. Remove from the oven and allow to cool.