Tender and soft on the inside, crusty on the outside. Try our Irish Blaas for St. Paddy’s Day.
Have you ever heard of Blaas before? I found them in my recipe file and had never made them before. I collect all things Irish so I have a bunch of recipes I need to try. They are pronounced Blah, like blah, blah. I know it’s strange but there is nothing strange about this delicious roll. I glad I found it.
Every time I make Irish Soda bread I am never happy with it. So now I have a new roll that I can make on St. Patrick’s Day.
I did a little research and they apparently come from County Waterford, Ireland. They are usually used for breakfast sandwiches or at lunchtime filled with lunch meats.
- 1 package yeast
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ cup butter - softened
- 1½ cups warm water
- 4 cups flour for rolls, additional ¾ cup to roll them in
- Add the yeast and sugar to the warm water in your mixer bowl. Let the yeast proof for 5 minutes.
- Add the flour, salt and butter. Blend with the dough hook until combined. Then knead for 5 minutes or until dough starts to get a shine to it. It will be a sticky dough. At one point it will pull away from the sides of the pan. Cover and let rise until doubled.
- Roll the dough out into a log. Divide into 10 - 12 pieces. I did 10 and they were pretty big, I thought. I will do 12 next time. Roll the dough into a round and roll in the ¾ cup flour. Set aside while you do the rest.
- Grease a cookie sheet. Roll the dough balls in the flour again. Place them on the cookie sheet. Cover and let raise again until doubled.
- Preheat oven to 400 degrees. Bake for 18 - 22 minutes, they will be lightly browned and sound hollow when tapped.
Maybe you’d like to try our recipe for?