Waterford Blaas

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Waterford Blaas

A traditional Irish bread, these gorgeous golden Waterford Blaas boast a pillowy-soft interior and slightly crisp outer crust that lends just the right amount of satisfying chew. Three separate rises and a healthy helping of yeast give each roll a satisfyingly sweet, malted flavor, and a pat of Dill-Lemon Butter is the bright, herby bite that brings it all together. Trust us when we say there are few breads better fresh from the oven than this. The soft and rich dough achieves unmatched texture and flavor using Platinum® Yeast from Red Star®

Waterford Blaas
Makes 12 rolls
  • 5¼ to 5½ cups (667 to 699 grams) bread flour, divided, plus more for dusting
  • 2 (0.25-ounce) packages (14 grams) instant yeast*
  • 3¾ teaspoons (11.25 grams) kosher salt
  • 1¾ teaspoons (7 grams) granulated sugar
  • 1⅔ cups (400 grams) hot water (120°F/49°C to 130°F/54°C)
  • Dill-Lemon Butter (recipe follows), to serve
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat 1¾ cups (222 grams) flour, yeast, salt, and sugar at low speed just until combined. Add 1⅔ cups (400 grams) hot water; beat until combined, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add 3½ cups (445 grams) flour, beating until combined.
  2. Switch to the dough hook attachment. Beat at low speed until dough is relatively smooth and elastic and pulls away from sides of bowl, 6 to 8 minutes; add up to remaining ¼ cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Dough should pass the windowpane test; see Note.) Turn out dough onto a clean surface, and shape into a ball.
  3. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 40 minutes.
  4. Punch down dough; cover and let rise in a warm, draft-free place (75°F/24°C) until nearly doubled in size, about 30 minutes.
  5. Spray a 13x9-inch rimmed baking sheet with cooking spray. Line bottom of pan with parchment paper. Very lightly dust parchment with flour.
  6. Punch down dough; let stand for 10 minutes. Turn out dough onto a clean surface, and divide into 12 portions (about 89 grams each). Roll portions into balls, pinching closed any seams. Place dough balls, seam side down and evenly spaced, in prepared pan. Gently flatten each into a 21⁄2- to 3-inch round. (It’s OK if dough rounds shrink slightly and become more rounded again afterward.) Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, touching, and hold an indentation when poked, 40 to 50 minutes.
  7. Preheat oven to 425°F (220°C).
  8. Using a fine-mesh sieve, dust tops of rolls with flour.
  9. Bake until golden brown and an instant-read thermometer inserted in center registers 200°F (93°C), 15 to 18 minutes, loosely covering with foil during final 6 to 8 minutes of baking to prevent excess browning. Let cool in pan on a wire rack for 10 minutes. Serve warm or at room temperature with Dill-Lemon Butter.
*We used Platinum® Yeast from Red Star®.

Note: To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.

Dill-Lemon Butter
Makes about 1 cup
  • 1 cup (227 grams) unsalted butter, room temperature
  • 2 tablespoons (5 grams) chopped fresh dill
  • 2 teaspoons (2 grams) lemon zest
  • ½ teaspoon (1.5 grams) kosher salt
  1. In a medium bowl, stir together all ingredients until well combined.



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