How to Make Waterford Blaas (Authentic Irish Rolls Recipe)

There’s something magical about the soft, pillowy texture of authentic Waterford Blaas, a beloved Irish roll with a history as rich as its flavor. These rolls boast a delicate crust that gives way to a tender, airy crumb, perfect for sandwiches or simply slathered with butter.

With just 20 minutes of prep and a bit of patience during proofing, you’ll be rewarded with warm, freshly baked rolls in under 2 hours.

The subtle tang of the dough, paired with its light, fluffy interior, makes these Blaas irresistible for any meal. Whether enjoyed fresh from the oven or toasted the next day, their comforting aroma and satisfying bite will transport you straight to the heart of Ireland. It’s a simple recipe that delivers big on flavor and tradition.

Ingredients for Authentic Waterford Blaas

• ⅔ cup (5 fl oz/142 ml) warm water (for activating yeast)
• 1 1/2 tablespoons (.5 oz/14 g) dry active yeast
• 1 teaspoon sugar (to feed the yeast)
• 1 1/3 cups (10 1/2 fl oz/300 ml) water (for dough)
• 1 teaspoon salt
• 5 1/2 cups (1 3/4 lbs/780 g) bread flour (all-purpose flour can be substituted, but bread flour yields a better texture)

Step-by-Step Instructions

1. Activate the yeast: In a small jug, combine warm water, yeast, and sugar. Stir until dissolved and let stand for 5 minutes until bubbly.
2. Mix dry ingredients: In a large bowl, add salt to the bread flour and mix well.
3. Combine wet and dry ingredients: Pour the yeasty water into the flour mixture, followed by the remaining water, adding it gradually. Stir with a whisk or use a stand mixer with a dough hook until the dough forms a ball and cleans the bowl.
4. Knead the dough: Knead by hand or with a dough hook for 5 minutes until the dough is smooth and elastic, stretching without breaking.
5. First proofing: Place the dough in a large oiled bowl, cover, and let it proof in a warm spot for 1 hour or until doubled in size. The dough should not bounce back when pressed.
6. Second proofing: Knock the air out of the dough, return it to the bowl, and let it proof again for 30 minutes.
7. Shape the rolls: Turn the dough onto a floured surface and divide it into 12 even pieces (about 90g/3oz each). Roll each piece gently between your palms to form round shapes.
8. Third proofing: Place the rolls about 1 inch apart in a 9×13-inch pan. Cover with cling wrap and let them proof for 45 minutes to 1 hour. This step develops the rolls’ distinctive flavor.
9. Bake: Preheat the oven to 425°F (210°C). Dust the rolls lightly with flour and bake for 25-35 minutes until the bottoms are crisp and the tops are lightly golden (not too brown).
10. Serve and store: Enjoy warm with Irish butter and rashers (or bacon). Store at room temperature for up to 2 days or freeze for up to 6 weeks.

Serving Suggestions for Waterford Blaas

Waterford Blaas are incredibly versatile and perfect for any meal. Enjoy them warm with a generous spread of Irish butter or fill them with rashers (bacon) for a hearty breakfast. They also pair beautifully with soups, stews, or as a base for sandwiches with your favorite fillings.

Storage and Reheating Tips

Store your Waterford Blaas at room temperature in an airtight container for up to 2 days. To freeze, wrap them individually in plastic wrap and place in a freezer-safe bag for up to 6 weeks. When ready to enjoy, thaw at room temperature or reheat in a 350°F (175°C) oven for 5-10 minutes to restore their crispness.

Time-Saving Tips for Busy Bakers

If you’re short on time, prepare the dough the night before and let it proof in the fridge overnight. This slows down the fermentation process, allowing you to bake fresh rolls in the morning. Alternatively, use a stand mixer with a dough hook to speed up kneading and save your arms some work!

Common Questions About Waterford Blaas

Wondering why your rolls aren’t as fluffy? Ensure your yeast is fresh and your water is warm, not hot (around 110°F/43°C). If the dough feels too sticky, add a little more flour, but avoid over-flouring to keep the rolls light. For the signature crisp bottom, bake them on a preheated baking sheet.

Special Notes for Authentic Flavor

The key to Waterford Blaas’ unique taste lies in the triple proofing process. Don’t rush it—this allows the dough to ferment and develop its distinctive flavor. Also, avoid over-baking; the rolls should be lightly golden on top with a crisp bottom for the best texture.