1-First Steps: Activating the Yeast and Mixing Dough: Begin by dissolving the yeast and sugar in the warm water, letting it sit until it becomes frothy this usually takes about 5 to 10 minutes. Once frothy, mix the salt into the bread flour in a large bowl. Gradually add the yeast mixture and the remaining water, stirring until you form a smooth dough that comes together easily.

2- Knead the dough by hand or with a mixer for about 5 minutes until it’s elastic and springy. This step is crucial for developing the texture that makes Waterford Blaas so special.

3-Proofing and Shaping: Now, perform the double proof: let the dough rise in a warm spot for 1 hour or until it doubles in size. After the first rise, gently knead it down to release air bubbles, then proof it again for 30 minutes. Divide the dough into 12 equal pieces, each around 90 g, and shape them into smooth balls on a baking tray.

4- Let the shaped dough proof a third time for 45 to 60 minutes, allowing it to puff up nicely. Before baking, dust the rolls liberally with flour to achieve that iconic white, floury exterior.

5-Baking and Finishing: Bake the rolls at 425°F (210°C) for 25 to 35 minutes, watching until the bottoms are crisp while the tops stay pale. For an authentic touch, pull them out when they’re just right and serve them warm. This method ensures the rolls retain their soft, floury appeal, perfect for pairing with Irish butter or bacon.