The roots of these lovely Irish rolls lie in the town of Waterford. I came to know of these buns while scrolling on one of my favorite Facebook pages: Artisan Bread Bakers. There is a lot of bread on there that I aspire to make! This particular recipe was posted by Karen from Karen’s Kitchen Stories and it’s a blast to bake ánd eat! The rolls are very fluffy and are great with some butter and cheese. Karen gives the option of eating them with bacon or fries – something I won’t be doing anytime soon 😉
I have been in Ireland once in my life and loved it. My mother and I took a city trip to Dublin and went on a day trip to Kilkenny and the Wicklow Mountains. The scenery was absolutely stunning and Dublin was a city with character. Subsequently I’ve read some of Roddy Doyle’s work set in Ireland and I have to say, he has become one of my favorite writers. It has also opened my eyes to what went on in Dublin during the Troubles (especially in “A Star Called Henry, my absolute favorite). Anyhow, if you want to conjure up a little part of Ireland, try these lovely Waterford Blaas!
Waterford Blaas Recipe
Tools: 9×13 inch baking dish
|285 to 300||grams||lukewarm water|
|500||grams||strong bread flour + extra for dusting|
|10||grams||unsalted butter, softened|
- Mix together water, sugar and yeast (start with 285 grams water) in a bowl.
- In a seperate bowl, weigh out the flour, salt and butter.
- With the machine (fitted with a kneading hook) running, slowly add the wet ingredients to the dry ones. Add more water if necessary. When it has come together into a dough, leave to knead for about 10 minutes or until the dough passes the windowpane test.
- Form dough into a ball and place in an oiled bowl. Cover with clingfilm and leave to proof for 40-45 minutes or until doubled in size.
- Preheat the oven to 410F/210C. Line the baking dish with baking parchment and flour the bottom.
- Once proofed, knock the dough back. Divide into 8 even pieces (about 105 grams a piece) and shape each piece into a ball by cupping your hand around it. Place into the baking dish, there should be 4 x 2 buns. Cover dish with clingfilm and leave to proof for 45 minutes or until the rolls have doubled in size.
- Before going into the oven, dust the rolls with some flour. Bake for 18-20 minutes. Once baked, take the rolls out of the baking dish and place them on a wire rack. Dust off some of the flour with a pastry brush. Leave to cool, or eat slightly warm. Enjoy!