Waterford Blaa Rolls

Source:  Karen's Kitchen Stories


285 to 300 grams (285 to 300 ml) lukewarm (100 degrees F) water
10 grams (about 1 tablespoon plus 3/4 teaspoon) instant yeast
10 grams (about 2 1/4 tsp) sugar
500 grams bread flour (just less than 4 cups) plus more for coating the rolls
10 grams (about 1 3/4 tsp) fine sea salt
10 grams (about 3/4 tablespoon) room temperature unsalted butter


Place 285 grams of the warm water in the bowl of a stand mixer and add the yeast and the sugar.

Add the flour, salt, and butter. Stir with a wooden spoon or a dough whisk until just combined.  (I mixed by hand.  Let rest (autolyze) for 20 minutes and then did a series of stretch and folds, four of them 20 minutes apart.)

Place the bowl on the mixer and mix with the dough hook for 10 minutes, adding more water early on as needed to achieve a smooth dough. 

Place the dough into an oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 40 to 45 minutes. 

Line a 9 inch by 13 inch baking pan with parchment, and dust it liberally with flour. 

Remove the dough from the bowl and deflate it. Divide the dough into 8 equal pieces (I used a scale).  (mine weighed 110g each)

Form each piece into a ball, and then press each ball with the palm of your hand to flatten it into a disk. Place each disk side by side into the pan (2 disks x 4 disks). 
Cover the pan with plastic wrap and place it in a warm spot to rise, about 45 to 50 minutes. (mine more than doubled in 35 minutes)
Preheat the oven to 410 degrees F. 

When the Blaas are ready, liberally dust them with flour. Bake for 18 to 20 minutes.  (30 minutes to bake)

Lift the parchment out of the pan and place the Blaas on a wire rack. Using a pastry brush, distribute the flour that is already on the rolls evenly over the tops. 
These rolls can be served warm or cooled. Cool completely before storing. 
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