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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

By: Cherie Denham

Published: 15 Jan 24
Updated: 25 Mar 24

Soft and fluffy blaas (Irish bread rolls)

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.

Easy
January 2024

Test kitchen approved

Makes 12
Hands-on time 20 min, plus rising and proving. Oven time 20 min

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.

Nutrition: Per blaa

Calories: 233kcals
Fat: 1.8g (0.8g saturated)
Protein: 7g
Carbohydrates: 46g (1.6g sugars)
Fibre: 2.1g
Salt: 1.2g

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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.

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.