Blaa is a breakfast roll from Waterford in southeast Ireland, protected by an EU geographical indication. Soft yeast dough is divided into rounded-square rolls, dusted generously with flour, and baked close together on a tray. The crust is thin and pale, and the crumb is soft as cotton; the rolls bake touching at the sides, so they do not form a crust there. Serve with butter or use them for sandwiches.
Combine the flour, yeast, sugar, and salt, then add the warm water. Knead for 10 minutes, until the dough is smooth and elastic and no longer sticky. Keep the dough soft; resist adding more flour. Transfer it to an oiled bowl and cover.
Punch down the risen dough and divide it into 12 equal portions (about 70 g each). Shape each into a tight ball in your palm and cover.
Gently flatten the rested balls with your palm into rounded-square shapes. Coat each generously with flour and arrange them on a floured baking pan, leaving 1 cm between them. Sift flour over the tops 1 more time and cover.
Preheat the oven to 220°C / 430°F. Dust the risen rolls, now touching, with flour 1 final time and bake for 16–18 minutes. The tops should stay white, with only the edges turning pale beige; the bottoms should sound hollow when tapped.
Leave the rolls on the tray for 5 minutes, then pull them apart and cool under a clean cloth; the cloth keeps the crust soft.
The dough rises 2 times: after kneading, let it rise in a warm place for about 1 hour, until doubled in size; then let the rolls rise on the tray for 45 minutes. After dividing, let the portions rest for 10 minutes before shaping.
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