Bread

Telera Rolls

Thanksgiving is one week away! A holiday centered around eating is my kind of holiday!

In honor of this great day of stuffing our faces, we would like to share one of our favorite recipes. So gather your loved ones and prime your gullets for some quality CARBS.

Steven Michael originally created these Telera Rolls to use for Mexican tortas, but quickly realized that they can be used for literally anything. In the pictures below, you’ll see one of our favorite options – brie and orange marmalade sandwiches. These are sweet and creamy and everything good about food.

For Thanksgiving, these are great dinner rolls if you leave off the sugared top. Heck, live a little and leave it on!

We’ll be staying home this year and having another immediate family holiday with our favorite Stuffing Topped Mac & Cheese as the star of the table. What is your signature Thanksgiving dish? Share in the comments below!

Telera Rolls - Perfect for hors devours, tortas or dinner rolls.

Yields18 Servings
Prep Time3 hrsCook Time25 minsTotal Time3 hrs 25 mins

Bread
 4 cups Bread Flour
 1 ½ tsp Kosher Salt
 1 tbsp Brown Sugar
 6 oz Pineapple Juice
 ¾ cup Warm Water
 1 Package Instant Yeast
 1 tbsp Coconut Oil
Optional
 3 tbsp Coconut Oil
 White Sugar for Sprinkling
 Brie
 Orange Marmalade

1

Add water, pineapple juice and brown sugar to a mixer bowl with a dough hook. Mix on low for a minute to help dissolve the sugar.

2

Once sugar has dissolved, add the flour, salt and yeast. Mix on low for two minutes until the dough comes together. Increase to medium speed for about 3 minutes.

3

Stop the mixer and add the coconut oil. Mix on medium for about 4 minutes, until all of the dough comes back together.

4

Take the dough out of the mixer and put it on a lightly floured counter top. Knead by hand for about a minute until it is a nice tight ball.

5

Put dough ball into a greased bowl and cover with saran wrap. Set aside to rise until it doubles in size.

6

Once the dough has risen, take it out of the bowl and push the gas out of it by flattening it onto the counter. While it's in a flat rectangle, break it down into 55 gram pieces and round them into balls (about 17-18 balls).

7

Preheat oven to 350 degrees.

8

Line two baking sheets with parchment paper and place 9 balls evenly spaced on each sheet. Gently flatten each ball, cover each sheet with a light towel and set aside to rise again until they have roughly doubled in size..

9

Once the balls have doubled in size, bake at 360 degrees for 20-25 minutes, until golden brown.

*** See optional section below for a tasty version.

10

Optional
11

We use these rolls for many things. A fun option is to melt some extra coconut oil down, brush the tops of the rolls before baking and sprinkle a good amount of sugar over the tops. Then bake as usual. Serve spread with Brie and orange marmalade.

Ingredients

Bread
 4 cups Bread Flour
 1 ½ tsp Kosher Salt
 1 tbsp Brown Sugar
 6 oz Pineapple Juice
 ¾ cup Warm Water
 1 Package Instant Yeast
 1 tbsp Coconut Oil
Optional
 3 tbsp Coconut Oil
 White Sugar for Sprinkling
 Brie
 Orange Marmalade

Directions

1

Add water, pineapple juice and brown sugar to a mixer bowl with a dough hook. Mix on low for a minute to help dissolve the sugar.

2

Once sugar has dissolved, add the flour, salt and yeast. Mix on low for two minutes until the dough comes together. Increase to medium speed for about 3 minutes.

3

Stop the mixer and add the coconut oil. Mix on medium for about 4 minutes, until all of the dough comes back together.

4

Take the dough out of the mixer and put it on a lightly floured counter top. Knead by hand for about a minute until it is a nice tight ball.

5

Put dough ball into a greased bowl and cover with saran wrap. Set aside to rise until it doubles in size.

6

Once the dough has risen, take it out of the bowl and push the gas out of it by flattening it onto the counter. While it's in a flat rectangle, break it down into 55 gram pieces and round them into balls (about 17-18 balls).

7

Preheat oven to 350 degrees.

8

Line two baking sheets with parchment paper and place 9 balls evenly spaced on each sheet. Gently flatten each ball, cover each sheet with a light towel and set aside to rise again until they have roughly doubled in size..

9

Once the balls have doubled in size, bake at 360 degrees for 20-25 minutes, until golden brown.

*** See optional section below for a tasty version.

10

Optional
11

We use these rolls for many things. A fun option is to melt some extra coconut oil down, brush the tops of the rolls before baking and sprinkle a good amount of sugar over the tops. Then bake as usual. Serve spread with Brie and orange marmalade.

Telera Rolls

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