Telera Rolls

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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