cinderellasapron 
For St. Patrick’s Day, I’m making traditional blaa rolls, a soft, flour-dusted bread that’s famous in Waterford. These pillowy rolls have a tender crumb and a signature snowy coating of flour that makes them instantly recognizable. They’re simple, comforting, and perfect for piling high with your favorite fillings.
Blaas are especially meaningful to me because I have family in Waterford, where these rolls are a true local staple. Traditionally, they’re enjoyed stuffed with everything from butter and cold cuts to a classic working-man’s sandwich with fried bologna and crisps.
Whether you’re celebrating St. Patrick’s Day or just want to try a unique piece of Irish baking history, these homemade blaa rolls are a fun and delicious recipe to make in your own kitchen.
☘️ Soft, floury, and perfect for sandwiches—let’s bake some blaas!
Irish Blaa Rolls
Ingredients
- 2/3 cup warm water (100 degrees)
- .5 ounces active dry yeast (2 packets)
- 1 tsp sugar
- 1 1/3 cup water
- 1 tsp salt
- 5 1/2 cups flour
Instructions
- In a small bowl, combine the warm water, yeast, and sugar. Mix, and let stand 5 minutes.
- Meanwhile, combine the flour and salt in a large bowl.
- Make a well in the center. Pour in the yeast mixture. Stir. Slowly add the remaining water, mixing, until you get a shaggy dough.
- Dump out onto a floured surface. Knead the dough for 5 minutes, or until smooth and elastic.
- Place in an oiled bowl and cover. Let rise about 1 hour, or until doubled.
- Turn out and cut into 12 even balls. Roll into a nice round shape.
- Place in a lightly greased 9×13 in pan. Cover and let rise another 45 minutes to 1 hour.
- Preheat oven to 425 degrees.
- Dust tops with more flour. Bake 25-25 minutes or until golden brown.
- Serve with butter, or make a breakfast or lunch sandwich.
