These delicious Irish Blaa rolls are easy to make and always a big hit with everyone. They are best eaten fresh but also freeze well! Make sure your top oven is set at 220ºC before you begin.
- 500g strong white flour
- 10g dried yeast or 20g fresh yeast
- 10g caster sugar or xylitol
- 10g softened unsalted butter
- 10g fine salt (sea or Himalayan)
- Up to 300ml tepid water,
- Place the strong white flour, yeast, sugar, salt and butter in a bowl.
- Add the tepid water
- Knead the mixture for around 5 minutes using a mixer and dough hook or by hand for around 10-12 minutes by hand.
- Cover bowl with damp tea towel or plastic bag and leave to double in size.
- Knock down then divide into 8-12 round rolls.
- Place on a lined baking tray and flatten into discs slightly. Leave covered for 45-50 mins until risen.
- Dust the tops of each roll with a little flour and cook in the top oven at 220ºC on bottom shelf of the Everhot for approximately 18 minutes.
Thanks to Sylvia Fallows for the recipe.