How to Make Waterford Blaas (Authentic Irish Recipe)
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Have you heard of blaas? It's common in Ireland — especially County Waterford — and my Waterford Blaas recipe results in a floury bread roll, soft, and endlessly delicious.
Put the dough into a large oiled bowl, and allow to proof for about one hour in a warm spot.
06After one hour the dough should have at least doubled in size. If you press your finger into the dough it shouldn't bounce back. That means it's proofed enough.
07Knock the air out of the dough then return it to the bowl for a second proof. This should take about 30 minutes.
08After the second proofing, turn the dough onto a floured table and gently cut it into 12 even-sized pieces. About (90g/3oz) in weight.
09Roll gently between your palms to shape each roll into a nice round shape. Place the rolls about 1 inch apart in a pan (about 9 inches x 13 inches).
10Cover the rolls with cling wrap and allow proofing once more for 45 minutes to an hour. At this point the dough ferments, giving these rolls their distinctive flavor.
11Dust the top of the rolls with a bit of flour and bake in a 425°F ( 210°C) in a pre-heated oven for about 25-35 minutes. These rolls should have crisp bottoms when fully baked. They should not be too brown on top.
12Enjoy with Irish butter and rashers (or bacon) in the middle. Store at room temperature for 2 days. These rolls freeze well for up to 6 weeks also.