Tender and soft on the inside, crusty on the outside. Try our Irish Blaas for St. Paddy’s Day.
Irish Blaas
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.
Irish Blaas! Blah Blah…
Author: Mary Ellen
Prep time:
Cook time:
Total time:
Serves: 10 rolls
Tender and soft on the inside, crusty on the outside. Try our Irish Blaas for St. Paddy's Day.
Ingredients
- 1 package yeast
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup butter - softened
- 1 1/2 cups warm water
- 4 cups flour for rolls, additional 3/4 cup to roll them in
Instructions
- 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 3/4 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?
Reuben Cheesy Loaf
Irish Chicken with Cabbage, Potatoes, Bacon and Onions
Corned Beef Hash
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Hi!! I’m from Ecuador, I speak a little English. I want to make the Irish Blaas, its looks delicious!!! I love bread!!! But I want to know how many grams or ounces has a package of yeast?? Thank you
I would just google it to be sure it is the same where you are. Here they are .75 oz. a package
7g in most packs of yeast
Thanks!
It would be nice to know the approximate rise time for each rise. Thank you.
Hi Patty, the first rise usually takes about a hour and the second about 30 minutes. It is all going to depend on the temperature of the area you have put them to rise in. I usually set them by a window and it is about 85 degrees there.
These look similar to American ‘biscuits.’
I can’t find the actual recipe for these Irish Blaas. I must say your site is a little difficult to navigate!
I’m sorry but I have a technical issue right now with the recipes and am in the process of fixing it. The recipe is visible now. Hopefully by the end of the week the issue should be fixed. I am half way thru with it.
I’m from Waterford and so are they! In fact you can only get them in Waterford! Most other counties laugh at them. I love a simple ham blaa or with pork sausage inside!
Amy
Just found your site and can’t wait to see more. This is truly the first one I opened and I can’t wait to make them….I love pure Irish Butter and what would go best with that butter are Irish Blass. Do you thiuk everyone would be hand brushing the flour off (onto a pretty table). They look awfully floury? Still good but questioning the flour cloud :-)
These Irish Blaas are delicious! I have made these the past 3 years for our St. Patrick’s Day Dinner. They are exactly as stated, soft on the inside and crusty good on the outside.
They pair nicely with Shepherd’s Pie but this year we are having green spaghetti. Ha Ha….My grandson will be here tonight. The pie will have to wait until next week!!
I made this for St.Patricks day n chicken n potato dish. I used skinless brest meat i didnt hav a whole chicken. Both turn out fantastic!!! The bread is a winner. I cut one in half n toasted it. Yummo!!!! Now its a staple in the house. So im going to make theM in minicinnamon rolls. They will be delightful. Ill will comment on how they turned out. Thank you for the reciepes. I had fun making them????
Thanks Melinda!
I have made these several times once I discovered the recipe. They are so good. Never last long at our house.
Hello! I’m a novice bread baker, so forgive my questions if they’re idiotic.
1 – I assume I’m kneading the dough on a floured board and not in the mixing bowl, yes? You mention it ‘pulling away from the pan’.
2 – After the first rise, do you punch down the dough before you roll and cut it?
3 – The rolls should not touch as they bake, right?
Thanks for helping a newbie!
Thinking of making these for a party I’m hosting. I’m wondering if I could make the dough ahead of time and freeze. Then pop in the oven the day of the party. Any ideas would be appreciated.
I don’t see why not. I often freeze dough. I let it thaw overnight in the refrigerator and then proceed with the step of forming the rolls.
what kind of flour?, All purpose?, unbleached?, bread flour?
Ta
Hello Mary. I don’t want you thinking I’m knocking what you say about Blaas. But If you go back in history to when King Louis of France was killing off all the none catholics, the protestants fled France and a lot ended up in Ireland. Waterford being a big sea port in those days got a lot of these refugee’s, who just happened to bring some of their recipes with them. One was “Pain Bread” which the Irish couldn’t pronounce and just said blaa, blaa bread. So this lovely soft bread became the must sort after bread, which the Irish bakers had learned how to bake. The town folk of Waterford would go or send their kids to get some Blaa Bread which is still known to this day as “Waterford Blaa Bread”.
I just love Blaa bread.
No problem! Thanks for the additional info. I was going by the research I did. These rolls are so good!
This is my 3rd time making these blass and Everytime they get better and better. I’m from the states and I love my Irish heritage so when I came across these I had to make them. I use them as a dinner roll to go along with my corned beef and cabbage dinner I make. Thank u for sharing this awesome recipe. Everyone loves them and I can’t stop eating them.