Waterford Blaa
When you hear Waterford, you're likely to think of its famous crystal. However, Waterford is equally famous for its Blaa, which is a soft white bread roll with a floury exterior. It is the quintessential morning roll that locals fill with sausages, eggs, crispy bacon, or whatever else suits their fancy.
Ingredients
- 1 cup plus 3 Tablespoons (9.5 ounces, 269 ml) water
- 1 Tablespoon granulated sugar
- ½ Tablespoon fine sea salt
- 1 Tablespoon (0.5 ounce, 14 grams) unsalted butter, room temperature
- 3 cups (15 ounces, 425 grams) bread flour
- 1 Tablespoon instant yeast
- Additional flour for dusting
Instructions
- Place all ingredients except for the extra flour for dusting in the bread machine pan in the order listed. Select the dough cycle; press start.
- Line a 13 x 18-inch half sheet pan with parchment paper. Sprinkle flour over surface; set aside.
- When dough cycle finishes, transfer dough to floured surface. Partition into 12 2.15-ounce pieces of dough. Roll into a ball. Roll the dough ball in the additional flour. Flatten between palms, and place on prepared baking pan. Repeat with remaining dough. You should end up with 4 rows of 3.
- Sprinkle with additional flour. Allow to rise for 60 to 80 minutes, or until all rolls are puffy and touching adjacent rolls.*
- Preheat oven to 400° F.
- Bake rolls in preheated oven for 25 minutes, or until golden brown. Remove from oven and brush excess flour from rolls.
- Transfer to wire rack to cool completely
- Yield: 12 Waterford Blaas
Tips/Notes
*To produce the perfect environment for the rolls to rise, heat electric oven for exactly 1 minute and 45 seconds.
Nutrition
Calories: 126kcalCarbohydrates: 23gProtein: 3gFat: 1gCholesterol: 2mgSodium: 291mgPotassium: 34mgSugar: 1gVitamin A: 30IUCalcium: 5mgIron: 0.3mg
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