Telera Rolls

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


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
3 tbsp Coconut Oil
White Sugar for Sprinkling
Orange Marmalade


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.

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.

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

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.

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

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).

Preheat oven to 350 degrees.

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..

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.


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.


Cornbread – Sweet and delicious!


285 g Sugar
10 g Salt
340 g All Purpose Flour
143 g Cornmeal
15 g Baking Powder
2 Eggs
300 g Milk
170 g Oil
15 g Orange Juice
Brown Sugar


Preheat the oven to 350 degrees.

Combine all dry ingredients in a mixer bowl and mix on low.

Combine all wet ingredients in a separate bowl.

Add the wet mixture to the mixing bowl and mix until combined.

Pour batter into a greased 9×9 pan, sprinkle the top generously with brown sugar and bake at 350 degrees for 60 minutes.

Banana Bread

Banana Bread – All the sweet cakey goodness you would expect, with a nice sugary crust on top!


1 cup Sugar
1 stick Butter – Room Temperature
2 Eggs
3 Overripe Bananas
1 tbsp Milk
1 tbsp Cinnamon
2 cups All Purpose Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
1 tsp Vanilla Extract or Vanilla Bean Paste
Sugar for Topping


Preheat the oven to 325 degrees.

In a mixer, cream together the sugar and butter until fluffy.

Add the eggs, one at a time, mixing on low to combine.

Mash the bananas in a small bowl. Add the milk, vanilla and cinnamon to the banana bowl and mix thoroughly.

In a small bowl, combine all of the remaining dry ingredients in a bowl. (Salt, Baking Powder, Baking Soda, Flour)

Add the banana mixture into the mixer, still on low.

Add the dry ingredients to the mixer and mix on low until everything is just combined. Do not over mix.

Pour the batter into a greased bread pan and top liberally with additional sugar.

Bake at 325 degrees for 1 hour. You should be able to pull a toothpick out clean, if you can’t add a few minutes at a time until you can.

Cool on a rack and then enjoy!