Why You’ll Love This Recipe
These Irish Blaas are irresistibly soft on the inside and slightly crispy on the outside, making them the perfect roll for any occasion. Whether you’re using them for a hearty sandwich or enjoying them fresh out of the oven with butter, they bring an authentic Irish touch to your table. Their versatility and simple ingredients make them a perfect choice for St. Patrick’s Day or any meal that calls for delicious homemade bread.
Ingredients
- 1 package yeast
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup butter (softened)
- 1 1/2 cups warm water
- 4 cups flour for rolls, additional 3/4 cup to roll them in
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Add the yeast and sugar to warm water in a mixer bowl. Let the yeast proof for 5 minutes.
- Add flour, salt, and butter. Use a dough hook to combine, then knead for 5 minutes until the dough becomes shiny and sticky, pulling away from the sides of the bowl.
- Cover the dough and let it rise until doubled in size, about 1 hour.
- Roll the dough into a log and divide it into 10-12 equal pieces. Roll each piece into a round ball, then coat them in the remaining flour.
- Grease a cookie sheet, then place the dough balls on it. Cover and let rise again until doubled, about 30 minutes.
- Preheat the oven to 400°F (200°C). Bake for 18-22 minutes until lightly browned and sounding hollow when tapped.
Servings and Timing
- Servings: 10 rolls
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Total Time: 38-42 minutes
Variations
- Herb Blaas: Add herbs like rosemary or thyme to the dough for a fragrant twist.
- Cheese Blaas: Mix shredded cheddar or another favorite cheese into the dough for a cheesy variation.
- Sweet Blaas: For a sweet touch, add a handful of raisins or currants, and serve with jam.
Storage/Reheating
- Storage: Store any leftover Blaas in an airtight container at room temperature for up to 2-3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for about 5 minutes or until warm. For a softer texture, wrap them in foil before reheating.
FAQs
1. What is the origin of Irish Blaas?
Irish Blaas come from County Waterford in Ireland, traditionally used for breakfast sandwiches or lunchtime meals.
2. Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, though bread flour provides a slightly chewier texture.
3. How do I know if my yeast is active?
If the yeast bubbles and froths within 5 minutes of adding sugar and warm water, it’s active and ready to use.
4. Can I make these rolls ahead of time?
Yes, you can make the dough in advance, refrigerate it overnight, and bake the rolls the next day.
5. How can I make the Blaas smaller?
You can divide the dough into 12 pieces instead of 10 for smaller rolls.
6. Can I freeze these rolls?
Yes, freeze the baked rolls after they cool completely. Reheat in the oven after thawing.
7. What temperature should the water be to activate the yeast?
The water should be warm, around 100-110°F (37-43°C), which is perfect for activating the yeast.
8. Can I make these rolls without a stand mixer?
Yes, you can knead the dough by hand for about 10 minutes instead of using a stand mixer.
9. Can I substitute the butter with oil?
Yes, you can substitute butter with an equal amount of vegetable oil for a lighter roll.
10. How long does the dough need to rise?
The dough needs to rise for about 1 hour for the first rise and 30 minutes for the second rise, or until doubled in size.
Conclusion
Irish Blaas are a delightful bread roll that will impress everyone with their softness and flavor. Whether for a traditional St. Patrick’s Day meal or a cozy weekend breakfast, these rolls are sure to become a household favorite. Try them once, and they’ll be a staple in your baking repertoire.
Irish Blaas Recipe
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Total Time: 38-42 minutes
- Yield: 10 rolls
- Category: Bread, Breakfast, Irish Recipes
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian
Description
Irish Blaas are soft, pillowy rolls with a light, crusty exterior that originate from County Waterford, Ireland. Perfect for breakfast sandwiches, lunchtime meals, or served with butter and jam, these rolls bring an authentic Irish touch to your table. Easy to make and versatile, they’re an ideal choice for St. Patrick’s Day or any time you’re craving delicious homemade bread.
Ingredients
- 1 package yeast
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup butter (softened)
- 1 1/2 cups warm water
- 4 cups flour for rolls, plus an additional 3/4 cup for rolling
Instructions
- Add yeast and sugar to warm water in a mixer bowl. Let the yeast proof for 5 minutes.
- Add flour, salt, and softened butter. Use a dough hook to combine, then knead for 5 minutes until the dough becomes shiny and sticky, pulling away from the sides of the bowl.
- Cover the dough and let it rise for about 1 hour, or until doubled in size.
- Roll the dough into a log and divide it into 10-12 equal pieces. Roll each piece into a round ball, then coat them in the remaining flour.
- Grease a cookie sheet and place the dough balls on it. Cover and let them rise for another 30 minutes.
- Preheat the oven to 400°F (200°C). Bake for 18-22 minutes, until lightly browned and sounding hollow when tapped.
Notes
- You can substitute bread flour with all-purpose flour, though the texture might be slightly less chewy.
- For extra flavor, add herbs like rosemary or thyme, or mix in shredded cheddar cheese.
- For a sweet version, toss in some raisins or currants and serve with jam.
