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