Soft and fluffy blaas (Irish bread rolls)

Method

1. Combine the flour, yeast, sugar, salt and butter in the bowl of a stand mixer with a dough hook attached, keeping the salt and yeast separate. (If kneading by hand, combine the ingredients in a large bowl.)
2. Pour in the water and knead for 10 minutes (or 15 minutes on a lightly floured work surface by hand). Bring the dough together into a tight ball and prod it with your finger – it’s ready when it springs back to the touch.
3. Put the dough in a lightly oiled bowl, cover with a clean tea towel and leave to rise in a warm place for 60-90 minutes or until doubled in size. Meanwhile, line the baking tray with baking paper and dust it with flour.
4. Divide the risen dough into 12 equal pieces, shape each into a ball, then press each ball with the palm of your hand to flatten it slightly. Put the balls in the tray, giving them space to rise. Cover and leave in a warm place to prove for 45-50 minutes.
5. Heat the oven to 180°C fan/gas 6. When the blaas have risen, dust them with flour, then bake for 18-20 minutes until golden. Remove from the oven and allow to cool.