These small, soft, and yeasty rolls were created and are still almost exclusively made in Waterford, Ireland. Traditionally eaten for breakfast with butter, they will work well at any time of day as a compliment to a meal. Use these for your next breakfast sandwich or burger and say goodbye to store bought rolls and buns.
EQUIPMENT
Here are some of the tools I used in this recipe.
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Kitchen Scale: GreaterGoods Digital Food Kitchen Scale, Multifunction Scale Measures in Grams and Ounces (Ash Gre
Kitchen Aid Mixer: KitchenAid KP26M1XIC Professional 600 Stand Mixers, 6 quart, Ice
Checkout my other bread recipes here.
Waterford Blaa
These small, soft, and yeasty rolls were created and are still almost exclusively made in Waterford, Ireland. Traditionally eaten for breakfast with butter, they will work well at any time of day as a compliment to a meal. Use these for your next breakfast sandwich or burger and say goodbye to store bought rolls and buns.
Equipment
- Stand Mixer
- Glass Baking Dish
- Parchment Paper
- Small Wire Mesh Strainer (for dusting rolls with flour)
Ingredients
- 300 g Water Lukewarm (100f)
- 10 g Active Dry Yeast
- 10 g Granulated Sugar
- 500 g Bread Flour
- 10 g Kosher Salt
- 15g g Unsalted Butter
- Extra Flour for Dusting
Instructions
Blue Note Method
- In a stand mixer, combine Water, Yeast, and Sugar. Let bloom for about 5 minutes.
- Add Flour, Salt, and Butter.
- Mix on low speed for approximately 10 minutes with the dough hook attachment. Dough should be fairly smooth and the bowl of the mixer should be clean.
- Cover and let rise for 1.5-2 hours or until the dough is 2.5 times in size.
- Prepare and 9×13 Inch glass baking dish by lining it with parchment paper.
- Deflate the dough and place it on a clean countertop.
- Divide the dough into 15 equal size pieces, use a scale for best results.
- Shape the dough into balls by folding them into themselves and rolling them gently to remove any open seams.
- Cover the dough with plastic wrap or a damp kitchen towel to prevent them from drying out.
- Preheat your oven to 410f with the rack in the middle position.
- Allow the covered dough to rise for approximately 45 minutes or until doubled in size and dough balls are squished against each other in the baking dish.
- Uncover the rolls. Fill a small fine mesh colander with some flour, gently tap the sides of the strainer over the rolls covering them evenly with a blanket of flour.
- Place baking dish with buns into the preheated oven for 18-20 minutes, turning the dish 180 degrees halfway through cooking to promote even baking.
- Take out of the oven and remove the rolls from the baking dish to cool on a wire rack for at least 30 mins before digging in. This resting period will allow the rolls to set up and retain their light and fluffy interior.
