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.
