Irish Waterford Blaa Bread Rolls Recipe

"I Married an Irish Farmer. There is a type of bread which is specific to County Waterford know as “Blaa” (pronounced Blah…you know like blah, blah, blah…) which is just perfect for a Chip Butty. A Blaa is not a Bap. Although both are doughy soft white buns or rolls, Blaa is covered with white flour. Apparently in the 17th Century, Waterford experienced an influx of French Huguenots who taught the local population to bake these rolls. Originally they were called “blaad”, which was later corrupted to “blaa” and were made from leftover pieces of dough. The baking of Blaa, using the traditional recipe, has continued for generations in Waterford. It is so popular there that about 12,000 Blaas are consumed there daily! They are so proud of this bread in the county that they have recently applied to have Blaa registered in the EU with a Protected Geographical Indication which would designate Blaa as unique to Waterford and would dictate that only those rolls baked in Waterford can indeed be marketed and sold using the “Blaa” name. Only four other Irish food products have this designation: Clare Island Salmon, Connemara Hill Lamb, Imokilly Regato cheese and Timoleague Brown Pudding. It's shortened from blanc (white)"

Original is 8 servings

Metric US

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Ingredients

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10 grams active dry yeast (about 1 tablespoons & 3/4 teaspoon)
10 grams caster sugar (superfine sugar, about 2 1/8 teaspoon)
500 grams bread flour (plus more for dusting, a little shy of 4 cups)

10 grams sea salt (about 1 3/4 teaspoons)
10 grams unsalted butter (about 3/4 tablespoon)
275 ml water (1 cup)

Nutritional

Serving Size: 1 (97.1 g)
Calories 230.8
Total Fat - 2.9 g
Saturated Fat - 1 g
Cholesterol - 3 mg
Sodium - 490.9 mg
Total Carbohydrate - 46.6 g
Dietary Fiber - 6.7 g
Sugars - 1.7 g
Protein - 8.3 g
Calcium - 23.1 mg
Iron - 2.3 mg
Vitamin C - 0 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

Dissolve the yeast and sugar in 275ml lukewarm (98° F) water. Leave for 10 minutes. It should get nice and frothy, indicating that the yeast is alive and well.

Step 2

Pulse flour and salt a couple of times in food processor to combine. Add the butter, cut into small bits and pulse 2-3 times.

Step 3

Transfer flour/butter combination to the bowl of a stand mixer. Add the wet to the dry ingredients and mix until combined. Change to dough hook and knead for about 10 minutes, until the dough is smooth and elastic. It will go from rough to shiny.

Step 4

Place in a bowl, cover with cling film, and leave in a warm place for 45 minutes. Remove from the bowl and knock back , pushing the air out the dough. Rest for 15 minutes, to give the gluten time to relax; this will make shaping easier.