Waterford Blaa Rolls

Waterford  Blaa Rolls apinchadash.com

Even though I haven’t been to Waterford, Ireland (yet), I have a close connection with it. My awesome Great Cousin ownes a pub in that town, which just so happens to be famous for Blaa Rolls.

Since St. Patrick’s Day is quickly approaching, and I’m very proud of my heritage, I wanted to give them a go.

Although I have never had a real Blaa Roll, I’ve heard a lot about them, and was graciously given a recipe for them to try. It was a little tough converting the measurments over, but I think I got it about right.

These rolls are incredible. Fluffy and soft, yet a nice chewy texture on the outside. Great for serving along side meals, or as they do in Waterford, used for breakfast sandwiches.

They have something called a Hang Blaas, which is basically ham and onion crisps (chips) on a blaa roll. I took it a step further and added some melted cheese and a fried egg on top. It sure hit the spot, full of texture and flavor, and would be an amazing breakfast/ brunch for St. Patty’s Day (or any day, really).

Waterford  Blaa Rolls apinchadash.com

Waterford Blaa Rolls

Makes 8

What You’ll Need:

+2 and 1/2 cups all purpose flour

+ 2 teaspoons sugar

+ 2 teaspoons salt 

+ 1 Tablespoon Butter

+ 1 cup warm water

+ I packet active dry yeast (2 tsp)

Dissolve the yeast and sugar in the warm water, and allow to sit 10 minutes. It should be slightly foamy. Mix the flour, salt, and butter together in a stand mixer. Using the dough hook, add in the water mixture, and knead for about 10 minutes, or until smooth and rolling off the sides of the bowl. Place in a clean bowl with Saran Wrap and a towel to cover it. Rest in a warm place until the dough doubles in size, about 45 minutes. Remove from the bowl and divide into 8. Shape into balls and place in a greased baking dish. Dust with flour.  Cover, and allow to double in size again.  Bake at 400 degrees F for about 25-30 minutes. 

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Waterford  Blaa Rolls apinchadash.com