Irish Bread Rolls Waterford Blaa
#WaterfordBlaas #IrishBreadRolls #TraditionalIrishBaking
Discover the delicious tradition of Waterford Blaas, the quintessential Irish bread roll. Soft, floury, and perfect with butter, these rolls are a true taste of Ireland. Try them today and savor a piece of Irish heritage!
Irish Bread Rolls - Waterford Blaas
Timings.
• Prep Time: 10 mins.
• Cook Time: 20 mins.
• Total Time: 30 mins.
Servings. 12 rolls
Ingredients.
• ⅔ cup (5 floz/150 ml) Warm Water
• 1 ½ tbsp (0.5 oz/14 g) Fast Action Yeast
• 1 teaspoon sugar
• 5 ½ cups (1 ¾ lbs/800 g) Strong White Flour
• 1 teaspoon salt
• 1 ¼ cups (10 floz/300 ml) Warm Water
Oven Temperatures:
• Preheat the oven:
• Fan Oven: 190°C/380°F.
• Oven: 210°C/420°F.
• Gas Mark 7.
METHOD.
1. In a small jug, combine the warm water, yeast, and sugar. Stir until the yeast dissolves, then let it sit for about 5 minutes until it starts to bubble.
2. In a large mixing bowl, add the salt to the flour and mix well.
3. Gradually add the yeasty water to the flour mixture, along with the remaining water, bit by bit. Stir with a spoon or use a stand mixer fitted with a dough hook. Only add enough water for the dough to form a ball and clean the bottom of the bowl.
4. Once the dough forms a ball, knead it by hand for 10 minutes on a floured work surface or in the stand mixer with the dough hook for about 5 minutes. The dough should become smooth and elastic, stretching without breaking.
5. Place the dough into a large oiled bowl and let it proof in a warm spot for about one hour, or until it has doubled in size. The dough is ready if it doesn't bounce back when pressed with a finger.
6. Punch down the dough to release the air and turn the dough onto a floured surface and divide it into 12 equal pieces, each weighing about 100g (3 ½ oz). Roll each piece gently between your palms to form a round shape.
7. Place the rolls a little apart in a slightly oiled 9-inch x 13-inch baking tray. Cover with cling wrap and let them proof once more for 45 minutes to an hour, allowing the dough to ferment, develop flavour and double in size.
8. Preheat your oven to the above temperatures.
9 When the rolls have doubled in size, dust the tops of the rolls with flour and bake for about 25-35 minutes, until the bottoms are crisp and the tops are lightly browned.
10. Enjoy the rolls with Irish butter and rashers (or bacon).
11. Store at room temperature for up to 2 days, or freeze for up to 6 weeks.
12. Mmm, Scrummy!!