Irish Waterford Blaa Bread Rolls

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.

Step 5: Divide the dough into eight pieces. Roll each piece into a ball. Rest for five minutes more, covered.

Step 6: Dust a baking dish with flour and place the dough balls, side by side. Dust with flour. Leave in a warm place for 50 minutes.

Step 7: Preheat oven to 410° F (210° C, gas mark 6.5). Liberally dust the blaas with flour from a sifter for a final time and bake for 15-20 minutes