Waterford Blaas

There’s something wonderful about having a dusting of flour on your shirt from baking. And baking bread in any form is particularly fulfilling. Homemade bread is the best and, at this time of year, the best of the best is Waterford Blaas!

Waterford Blaas

Waterford Blaas (pronounced blah) are rolls made in the city of Waterford, Ireland. It’s the same city world-renowned for its crystal. I love my Waterford crystal but I’d give it all up rather than give up Waterford Blaas!

These rolls are crusty outside and tender inside. And they’re great filled with meat or just buttered. In my opinion Waterford Blaas are the perfect rolls! In the EU they’re actually “protected” and only certified bakers are allowed to make Waterford Blaas. But if you’re an American like me, you can make them yourself and save a trip. Do it. You’ll thank me.

I find the hardest thing about making Waterford Blaas is not eating them all as soon as they come out of the oven! The fragrance is heavenly and one bite of these tender darlings will have you wanting more. And, because you can use a stand mixer, they’re not hard to make even for someone like me!

Pete came over to help me make the Blaas. I’m sure it’s because he’s hoping I’ll make a second batch before St. Patrick’s Day so we’ll have plenty!

First get your stand mixer ready with the dough hook attached.

Run water until it’s warm but not hot. About 110 degrees is good. Pour 1 1/4 cups of the water into the bowl of the stand mixer. Then add 1 package of active dry yeast and sugar to the bowl.

Waterford Blaas

Add 4 cups of bread flour, salt, and room temperature butter to the bowl and stir it around with a wooden spoon to lightly combine everything.

Waterford Blaas

Mix the ingredients for 10 minutes using the dough hook. If you need to add a little more warm water to get a smooth dough do it at the start of mixing.

Waterford Blaas

When the dough has mixed for almost 10 minutes, wipe a little olive oil (or other neutral oil) inside a large bowl. Use enough to make sure the dough won’t stick but don’t slather it on.

Put the dough in the oiled bowl, cover it with plastic wrap, and set it in a warm, draft-free spot to rise. It will take about 40 -45 minutes for it to double in size.

Waterford Blaas

While the dough is rising line a baking sheet with parchment paper and dust it freely with flour. Waterford Blaas are floury rolls so don’t be shy about the flour.

When the dough has doubled, remove it from the bowl and gently punch it down. Then divide it into 12 equal pieces. I normally use my kitchen scale so I’m sure the pieces are the same weight but today we eyeballed it.

Waterford Blaas

Roll each piece of dough into a ball then flatten it into a disk with your hands.

Place the disks on the paper line baking sheet. I can fit 12 on my baking sheet but I definitely want to get a bigger baking sheet so they have room on there without touching. I don’t really know why. It doesn’t matter. It’s just me.

Cover the baking sheet with plastic and allow the dough to rise again for 45 -50 minutes in a warm, draft-free spot.

While the dough is rising preheat the oven to 400 degrees. When the disks have finished rising dust them freely with flour. Remember, these are floury rolls!

Waterford Blaas

Bake the Waterford Blaas for 18 – 20 minutes. They should be golden brown and sound hollow when done.

Lift the parchment paper on to a wire rack to start cooling the rolls. Brush them with a pastry brush to redistribute the flour on the tops.

You can eat Waterford Blaas while still warm or allow them to cool completely. I never manage to resist eating one while they’re still warm.

Waterford Blaas

You have to have a nice cup of tea with buttered Waterford Blaas. My mother taught me that!

Mr. Comfortable likes them so much he asked if we could have BLT’s on Waterford Blaas last night. Of course I thought that was a wonderful idea!

Waterford Blaas

I think Waterford Blaas is one of the best things to come out of Ireland (aside from my family)!

Waterford Blaas

Waterford Blaas

Waterford Blaas are the authentic Irish roll that are crusty on the outside and tender on the inside! On St. Patrick's Day or any other day you can't go wrong baking Waterford Blaas!

Ingredients

  • 1 1/4 cups warm (about 110 degrees) water
  • 1 package active dry yeast
  • 3 teaspoons sugar
  • 4 cups bread flour
  • 1 teaspoon salt
  • 2 1/4 teaspoons unsalted butter, room temperature
  • Olive oil (or other neutral oil) to oil bowl

Instructions

  1. Pour the water, yeast, and sugar into the bowl of a stand mixer.
  2. Add the flour, salt, and butter.
  3. Stir with a wooden spoon just to combine.
  4. Using the dough hook, mix the ingredients for 10 minutes. Add a little water as needed at the start of mixing to get smooth dough.
  5. Oil a large bowl and place the dough in and cover with plastic wrap.
  6. Let the dough rise in a warm, draft-free spot for 40 – 45 minutes until it doubles in size.
  7. Line a baking sheet with parchment paper and dust it freely with flour.
  8. Remove the dough from the bowl and gently punch it down.
  9. Divide the dough into 12 equal pieces.
  10. Roll each piece of dough into a ball then flatten it with your hand to make a disk.
  11. Place the disks on the baking sheet.
  12. Cover the baking sheet with plastic and allow the dough to rise again for 45 – 50 minutes in a warm, draft-free spot.
  13. Preheat the oven to 400 degrees.
  14. When the Blaas have risen the second time, dust them freely with flour. These rolls are floury on the outside!
  15. Bake the Blaas for 18 – 20 minutes; until they are golden brown and sound hollow when tapped.
  16. Carefully lift the parchment paper on to a wire rack.
  17. You can use a pastry brush to redistribute the flour on the rolls.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thecomfortablecoop.com/2017/03/15/waterford-blaas/

Waterford Blaas:

1 1/4 cups warm (about 110 degrees) water
1 package active dry yeast
3 teaspoons sugar
4 cups bread flour
1 teaspoon salt
2 1/4 teaspoons unsalted butter, room temperature
Olive oil (or other neutral oil) to oil bowl

Directions:

Pour the water, yeast, and sugar into the bowl of a stand mixer.
Add the flour, salt, and butter.
Stir with a wooden spoon just to combine.
Using the dough hook, mix the ingredients for 10 minutes. Add a little water as needed at the start of mixing to get smooth dough.
Oil a large bowl and place the dough in and cover with plastic wrap.
Let the dough rise in a warm, draft-free spot for 40 – 45 minutes until it doubles in size.
Line a baking sheet with parchment paper and dust it freely with flour.
Remove the dough from the bowl and gently punch it down.
Divide the dough into 12 equal pieces.
Roll each piece of dough into a ball then flatten it with your hand to make a disk.
Place the disks on the baking sheet.
Cover the baking sheet with plastic and allow the dough to rise again for 45 – 50 minutes in a warm, draft-free spot.
Preheat the oven to 400 degrees.
When the Blaas have risen the second time, dust them freely with flour. These rolls are floury on the outside!
Bake the Blaas for 18 – 20 minutes; until they are golden brown and sound hollow when tapped.
Carefully lift the parchment paper on to a wire rack.
You can use a pastry brush to redistribute the flour on the rolls.

If you want to bake a truly authentic Irish roll you can’t go wrong with Waterford Blaas!

Save

Save

Related Posts

Thy Rod and Thy Staff They Comfort Me

2017-03-26 10:56:05
thecomfortablecoopgmail-com

8

Sweet & Savory Pulled Pork Sandwiches

2017-03-26 09:00:27
thecomfortablecoopgmail-com

8

Orange Condensed Milk Cake with Orange Whipped Cream

2017-03-25 09:00:27
thecomfortablecoopgmail-com

8

Two Week Meal Plan

2017-03-24 10:33:02
thecomfortablecoopgmail-com

8

It’s Only Wednesday!

2017-03-22 06:46:09
thecomfortablecoopgmail-com

8

World Frog Day

2017-03-20 10:19:02
thecomfortablecoopgmail-com

8

Goals and Challenges

2017-03-20 09:00:10
thecomfortablecoopgmail-com

8

Spiritual Sundays 1

2017-03-19 16:45:58
thecomfortablecoopgmail-com

8

Creamy Mushroom Pork Chop Bake

2017-03-18 09:00:20
thecomfortablecoopgmail-com

8

Happy St. Patrick’s Day

2017-03-17 14:10:46
thecomfortablecoopgmail-com

8

4 thoughts on “Waterford Blaas

  • March 15, 2017 at 11:39 am
    Permalink

    These look and sound delicious. Too bad my mixer is broken. I need to buy a new one. I’ll pin this for later. Yum!

    Reply
    • March 15, 2017 at 11:42 am
      Permalink

      Thank you, Camie. They really are a big hit in my house. Pete is coming over today hoping I’ll make another batch. I need to. Mr. C ate nearly 1/2 dozen yesterday!

      Reply
  • March 15, 2017 at 2:29 pm
    Permalink

    And now this town is famous for two thing -crystal and you Blass. Looks yummy

    Reply
    • March 15, 2017 at 6:16 pm
      Permalink

      Waterford Blaas is actually very famous in Ireland and the UK. I have trouble keeping them in the house.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *