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Mar 11, 2023

The Waterford Blaa | Irish Breads

The Waterford Blaa is a large, soft, and fluffy roll that is exclusive to Waterford City, Ireland. It is also distinguished by its floury crust.

Waterford Blaa rolls stacked on a brown wooden board.


This bread has achieved PGI (protected geographical indication) status, which is a big deal in the European Union. Any bread sold as a Waterford Blaa must be made by one of the certified bakeries.

I am living dangerously by using the term Waterford Blaa. The last time I posted protected European bread, Pane de Genzano, I got an email from an unofficial representative of the Italian bread police. Fortunately they did not show up at my doorstep.

Same with my Spaccatini!

Waterford Blaa rolls stacked on a cutting board.



Origins of Waterford Blaa

The origin of this bread is attributed to the Huguenots, Calvinists driven out of France in the seventeenth century and welcomed into Ireland because of the trades they brought with them. They mostly settled in southern Ireland. 

This bread, made with white flour, which was new to Ireland at the time, is derived from the French bread tradition. One theory is that the name is derived from the French word "blanc." I got so obsessed with learning about this bread that I spent a couple of hours watching videos in Gaelic all about the Blaa.

Dear Waterford bread police, I have actually been to your fine city! We stayed there on our drive from Galway to Dublin via the southern coast about 10 years ago. Mr. Kitchen was born in Ireland. Please do not arrest me!

The Waterford Blaa rolls stacked on a cutting board.


The bread is typically served at breakfast with just butter or filled with bacon. I've also seen it used to sandwich "crisps" (potato chips) and to make a "chip butty" (essentially a French fry sandwich). They are also popular for making ham and cheese and other sandwiches.

This bread is amazingly soft and fluffy... and so good fresh from the oven and slathered with salted Irish butter.

It's similar (but with some differences) to the Belfast Bap, a fluffy bun from Northern Ireland. 

The Waterford Blaa just baked in a glass pan.



How to Shape these Rolls:

I baked these in a nine inch by thirteen inch Pyrex dish, which I lined with parchment. I'm sure a metal sheet cake pan or a quarter sheet pan would also be fine.

After the first rise, divide and form the dough into eight equal balls and then press each one into a disk and place them almost against each other in a pan and let them rise. 

For their signature flour dusted crust, right before baking, sprinkle the tops with flour. You can lightly brush them with a pastry brush or wait until they've baked. Once you've baked the rolls, brush them again (or for the first time) to evenly distribute the flour over the tops. 

Waterford Blaa on a cutting board.




This recipe makes eight large rolls, perfect for sandwiches or "butties." I've also divided the dough into fifteen pieces for smaller dinner rolls. Just use the same sized pan and reduce the baking time by a couple of minutes. 

These rolls are best the day they are made, but are still great for sandwiches the next day. After the second day, wrap any leftovers individually in plastic wrap and store in the freezer in a freezer bag for up to two weeks.

The Waterford Blaa close up of the crumb.



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Updated March, 2023. Originally posted March, 2016. 


Two Waterford Blaas on a wood board.



The Waterford Blaa Recipe

The Waterford Blaa Recipe
Yield: 8 large rolls
Author: Karen's Kitchen Stories
Prep time: 30 MinCook time: 20 MinInactive time: 1 H & 45 MTotal time: 2 H & 35 M
The Waterford Blaa is a large, soft, and fluffy roll that is exclusive to Waterford City, Ireland. It is also distinguished by it's floury crust.

Ingredients

  • 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

Instructions

  1. Place 285 grams of the warm water in the bowl of a stand mixer and add the yeast and the sugar.
  2. Add the flour, salt, and butter. Stir with a wooden spoon or a dough whisk until just combined.
  3. 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.
  4. 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.
  5. Line a 9 inch by 13 inch baking pan with parchment, and dust it liberally with flour.
  6. Remove the dough from the bowl and deflate it. Divide the dough into 8 equal pieces (I used a scale).
  7. 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.
  8. Preheat the oven to 410 degrees F.
  9. When the Blaas are ready, liberally dust them with flour. Bake for 18 to 20 minutes.
  10. 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.
  11. These rolls can be served warm or cooled. Cool completely before storing.

Nutrition Facts

Calories

243.46

Fat (grams)

2.15 g

Sat. Fat (grams)

0.8 g

Carbs (grams)

47.1 g

Fiber (grams)

1.84 g

Net carbs

45.26 g

Sugar (grams)

1.44 g

Protein (grams)

8.01 g

Sodium (milligrams)

488.35 mg

Cholesterol (grams)

2.69 mg
Blaa, Waterford, rolls
Bread
Irish
Did you make this recipe?
Tag @karenskitchenstories.com on instagram and hashtag it # karenskitchenstories

Recipe inspired by Comfort and Spice by Niamh Shields

Would you like to comment?

  1. I wondered where the name came from - how cool! I haven't tried Waterford Blaa before, but yours make me want to eat a whole pan - they look INCREDIBLE! These would go over very well with my whole family, so I'll be making them soon (maybe for St. Paddy's Day).

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    1. Thanks Heather! These went really quickly in my house!

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    2. Thank you for translating the 'gram' ingredients as I hate looking it up which never seems correct and I don't have a scale to do it yet. Can't wait to try this! Thank you!

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  2. Gorgeous as always! I would eat a dozen at a time-- filled with Irish bacon would be divine. Ham and cheese would be tasty too. I love that I don't need to travel to Ireland to enjoy this treat but wouldn't that be fun too!

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    1. Thank you Holly! Yes, Irish bacon sounds wonderful doesn't it?

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  3. These look heavenly, soft and fluffy, just perfect to enjoy with a slather of sweet butter... Or some Dubliner white cheddar... Or ham or bacon. And now my tummy is growling in anticipation.

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  4. WOW! I am in total awe! these rolls are simply amazing, and so much history behind them! fantastic post, Karen.... One more bread from your blog to go into my files "to bake soon" ❤️

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    Replies
    1. I can't wait to see yours! They are really good =)

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  5. Pinning these beauties! I want to make sandwiches with them. They look so soft and delicious. Bacon in the middle? Yes Please!! Lol. I'll come visit you if the bread police decide you're too dangerous to walk the streets :)

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  6. These look very much like Scottish Baps. Either way YUM! :-)

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    1. I just looked up baps, and you're right, they sure do! Thank you Sandra!

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    2. When I saw these I too thought BAP, which was a staple for my Belfast parents. I've had them from bakeries there and try making them here in Canada thx to your recipe.

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  7. These look amazing Karen can't wait to try them! Haha Pane from Genzano, I am right around the corner from Genzano, and yes Italians love and protect their breads.

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    Replies
    1. Ha ha Rose, so you do know! It was pretty hilarious. Thanks for the kind comments.

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  8. Hello Karen, I sent a message but it looks like it didn’t go throw, so here I go again, I love the look of theses beautiful gorgeous buns and also look delicious , they would be great with home made chill...

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    1. Hi Rosa! Ooh! They would be good with chili!! Thanks so much!

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  9. I know I say it all the time, but seriously your bread is amazing!! Words can't describe how much I'd love one of these right now!

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  10. Every time I visit your page my husband walks by! I think he can smell the bread baking through the monitor. Either I make these soon or we move in next door to you! :)

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    Replies
    1. You definitely need to make these for that adorable husband of yours (I say that because he likes my bread)

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  11. I made these today with my 4 year old son, and they were so good! Easy and fun to make, and so delicious. Had never heard of these before, thanks for the recipe

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  12. Karen, this 12 loaves concept is a great idea. is this happening all of the time! I would love to do something like this.

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    Replies
    1. Hi David, it's the first Tuesday of every month.

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  13. Karen, every month your breads are absolutely outstanding, and this is no exception. I have seen your bread become famous, especially over Facebook and I can't wait to join in and try the recipe too. Beautiful and inviting photos as always,

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    Replies
    1. Thank you so much Felice! So sad about 12 loaves. If you'd like to keep baking bread with me, there's another group called Bread Bakers. They post on the second Tuesday of the month. Love reading about your breads!

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  14. Ok so I have been going to Waterford since I was a child as my dad was born and raised there. I had my first blaa in 1963, so I am a blaa aficionado. I was jone sing for one this morning as I had a dream that I was eating one with Irish sausages and black and white pudding. Have the pudding and sausages so heading out to the stupidmarket for bread flour and yeast to try your recipe. I will report back and if mine come out as good as yours look I will come give you a gift next time I'm in LA. They look exactly like the fresh ones I get in Ballybricken in Waterfod City! God bless the interwebzz....you can find anything your heart desires on it!

    ReplyDelete
    Replies
    1. Yes, the interwebs are an amazing thing! Thanks so much for this fun story!

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  15. Hi there can i times the recipe by 2 to make more ? Will I get the same result?

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    Replies
    1. I think you could but I've never tried it. Let me know!

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  16. That is the same recipe I use to make loaves of bread. I brush them with butter when done. I think Ill call them Oklahoma Blasé loaves.

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  17. I had to check these out after reading about them when you posted the Leek and Potato Soup. I really have to practise making more bread. These look fantastic.

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    Replies
    1. Sid, I posted these on a bread board, and they went crazy. They are really good, and pretty foolproof. You can make them smaller if you like, but I really recommend them!

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  18. Lovely to see you using my book and recipe! Always a joy. These look spot on.
    I have posted these on my blog also (if you have my book, you will know that I am from Waterford), including this journey of blaa discovery in Newfoundland :) http://eatlikeagirl.com/hunting-down-the-waterford-blaa-in-newfoundland-and-a-recipe-for-you-to-make-it-at-home/

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    1. Such a circuitous route to find the recipe Niamh! I love your post and I'll link back to it. Your food is amazing.

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  19. Hi thanks for the blaa recipe. the name actually comes from Forth and Bargy in Wexford from the yola language." blaa" is recorded in old glossaries as a small white cake. The yola people spoke a different language and dressed similar to the people of northern France. Waterford would have been their closest city and they would have frequented it quite often and had close ties as Waterford was a Norman stronghold at that time also

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  20. Hi:
    Can I use All Purpose Flour?

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    Replies
    1. Hi Simon, Yes, you can. I'd recommend King Arthur Flour if you have access to it, or another higher protein flour.

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  21. Hi. Sorry to criticise your recipe but as a true Blaa (it's slang for a Waterford person) as well as someone who eats them a lot, I have to tell you that your recipe is incorrect because the blaa roll famously has no butter or fat in them. That's why they never lasted well-usually not past 24-48 hours. And also why they didn't 'travel' past Waterford. I've no doubt that your recipe is delicious but it cannot be called a Blaa

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    Replies
    1. No worries. I was wondering when the Irish bread police would show up. I was pretty sure I had a reliable source, but then.... Either way, this bread is amazing, and the feedback on the recipe has been so positive. xoxo

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  22. Sorry again; Im not usually a police officer & it doesn't come naturally to me! :-) So I'm going to try your recipe because I do love nice white yeast bread.

    Incidentally, if you are looking for an authentic recipe, there's one here:
    http://martindwyer.com/m/archives/archive.php?f=003600.html.
    There's a rumour that this is originally from 1 of the 4 remaining blaa bakeries in Waterford.

    Take care! X

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    Replies
    1. Awesome! I'll try it! I wish I'd found it when I was doing research (I sure watched a lot of YouTube videos of the bakeries!). Thank you.

      P.S. I'm pretty sure you'll like these. A lot.

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  23. Hi,
    After coming across your recipe by chance during our recent visit of snow mayhem otherwise known as "the beast from the east " that decended upon us in Ireland and all the hullabaloo with no bread to be found on the supermarket shelves, I was happily baking away, and had to give your recipe a go, omg, I can't believe how fabulous they turned out and kids didn't believe I'd made them and not from a bakery! Thanks a mill, making another batch today! X

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    1. Oh Vivienne you just made my day! I'm so happy you loved them! Perfect activity for a day stuck at home!

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  24. As a waterford city man born n bred your very authentic blaas made me both homesick and hungry.I wondered though if you were aware that they came in two distinct varieties, HARD and soft...I wondered how the recipe would differ for us fans of the hard BLA?

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    Replies
    1. I was not aware of a hard blaa! I wonder if a wetter dough would make a difference.

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  25. se podría sustituir el agua y la mantequilla solo por suero de leche?

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  26. Lovely soft rolls. I usually make 10 not eight.

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    Replies
    1. I have done the same. These are big rolls for sure.

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  27. Love this recipe ... Made loads of them already ... tiny ones are perfect to have with a bowl o soup, larger version as a burger bun ... so easy and yet so yummie !

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  28. What sugar caster or granulated and is strong bread flour ok to use

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    Replies
    1. I used granulated, and yes, strong flour is fine.

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  29. Excuse me for commenting so late...

    These look wonderful!

    Karen, have you successfully made these buns with wild yeast?

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    Replies
    1. Thanks Elizabeth. I have not made them with wild yeast, but I'm sure it's possible.

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  30. Just out of the oven and the aroma is wonderful!!

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  31. Hi Karen,
    I made these over the weekend and everything went beautifully....until they refused to brown! :-( I bake a lot, and don't have any indication that my oven temp is off. I used a new organic bread flour, but that shouldn't be a problem. Any thoughts on how this may have gone wrong?
    Thanks!! Maria

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    Replies
    1. How was the final product? The only thing I can think of is that you could add a bit more sugar.

      Delete
  32. Hello! May I know if its possible to use a bread machine to knead and ferment the dough? Thank you :)

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    Replies
    1. I've never tried it because I don't have a bread machine, but I'm pretty sure it would work just fine.

      Delete
  33. Hello I am so glad I found your weblog, I
    really found you by error, Nonetheless I am
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    ReplyDelete
  34. These look lovely, and as previous posters have noted, are a bit like the floury baps found in Scotland and ulster. the Huguenots got around at lot of places in Ireland and are credited with technical advances much of the 17c and 18c milling and weaving industry (notably in Belfast and Lisburn. They even showed up in Donegal where were in the milling trade ( one of them was a distant ancestor). Family legend states he came from Bordeaux so Donegal food and weather might have been a bit of shock.

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  35. Thank you, thank you, thank you. I have hunted for this recipe for 6o years. When I was 15 I visited My family in Waterford Ireland. They often went and got these for breakfast. I fell in love with them. You have made me so happy and I can't wait to try them.

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  36. What kind of oil do you recommend using?

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  37. 60 years ago I had these while staying at my uncles home in Waterford. I fell in love and have been looking for the recipe ever since. Thank you for this. I also think the fresh homemade butter enhances the flavor.
    Patricia Lilja

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  38. Your breads always look so inviting!

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  39. This are so beautiful--you really are a talented baker!

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  40. These rolls looks delicious. I'm sure they could be used for making sandwiches or as a side for a big meal. Yum!

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  41. I was almost going to try these, too. They look so delicious and fluffy. I'm definitely adding them to the bucket list to make. Love these!

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    Replies
    1. I think these are the most popular bread on this site!

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  42. They look fluffy and beautiful! The perfect dinner roll!

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  43. These have quickly become the favorite bread product in our house! I love how quickly they come together. The crumb is absolutely perfect.
    And in what I am sure would be viewed as a scandal in the Waterford community, I’ve even started making the dough, stretching it into a log and turning it into a loaf. 44 minutes in a Pullman loaf pan makes the best white sandwich bread. My autistic kiddo diligently inspects everything I bake for seeds and nuts. This loaf creation pleases his finicky palate and he approves of its lack of fiber. Thank you so much for sharing this recipe!

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  44. I can’t believe I made Blah’s yesterdayI have never made bread so soft and delicious Just like Waterford Blahs I have a couple of photos but can’t find the option to upload them. ??

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    Replies
    1. No worries. I'm so glad you loved them!

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    2. Batch No 2 just proving ❣️❣️❣️❣️

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