Easy Telera Roll
User Reviews
5
Easy Telera Roll
Description
The Easy Telera Roll recipe features a dough made with bread flour, sugar, Himalayan salt, shortening, and a pre-ferment consisting of flour, water, and instant yeast. The pre-ferment is prepared first to activate the yeast, which is then mixed with the rest of the ingredients and kneaded to form a smooth and elastic dough. This approach helps develop gluten and enhances the bread's structure.
The resulting rolls have a soft, tender crumb with a slight sweetness from the sugar and a mild saltiness balanced by the Himalayan salt. The use of shortening contributes to the bread's tenderness. After baking, these rolls can be enjoyed fresh or stored at room temperature or refrigerated for several days.
Serving as sandwich rolls or dinner accompaniment, Telera rolls reheat well when wrapped in foil and warmed in an oven, preserving their softness and pliability. Their texture and flavor make them a good option for various meals.
For convenience, the dough can be prepared a day ahead and refrigerated after the first rise, then shaped and given a second rise before baking. Baked rolls freeze well for up to three months when wrapped tightly, and reheating them from frozen in a moderate oven helps maintain their quality.
Ingredients
For the Dough:
- 875 g bread flour about 7 cups, or all-purpose flour
- 452 ml water 110⁰F and 115°F), as needed, about 2 cups, warm
- 18 g Himalayan salt 4 teaspoons, or kosher salt
- 34 g granulated sugar about 2-½ tablespoons
- 40 g shortening 3 tablespoons, softened to room temperature
For the Pre - Ferment dough:
- 125 g bread flour 1 cup, spooned and leveled, or all-purpose flour
- 226 ml water 1 cup, warm (110-115°F
- 10 g instant dry yeast about 3 teaspoons
Instructions
Pre-Ferment the yeast:
- In a medium bowl, add 1 cup of flour, yeast, and 1 cup of slightly warm water, about 110° F and 115° F; use a kitchen thermometer for accuracy. Using a rubber spatula, mix to combine. Let the yeast mixture sit for about 15 minutes until it doubles in size.
Make the dough & let it Rest:
- Combine the remaining flour, sugar, and salt in the center of a clean work surface or a 30 qt. standard-weight mixing bowl. Make a well in the center of the flour mixture about 4 inches wide.
- Add the yeast mixture and the shortening into the well; use your hand to incorporate the dry mixture into the wet mixture a little at a time until somewhat incorporated. Next, pour in the warm water while using your hand to combine the ingredients into a homogeneous mixture.
- Knead the dough until you have a smooth and elastic dough that releases from the work surface or the bowl, about 10 to 15 minutes. If you find your dough sticking to your work surface after kneading it, you can try drizzling a bit of oil rather than flour to help it release itself from the surface.
- The oil will create a barrier between the dough and the surface, making it easier to work with. Just be sure to use a light hand when adding the oil, as too much can make the dough greasy and difficult to work with. When the bread dough has been kneaded to the perfect consistency, cover it with a clean kitchen towel and rest for at least 30 minutes or until it's nearly doubled in bulk.
Divide the dough & Shape it:
- Once the dough has rested, gently punch it down, deflating the dough. Divide bread dough into 110g equal pieces. Use a kitchen scale for accuracy. Roll each piece into a ball, cover it with a towel, and let it rest for 5 minutes.
- Take one of the dough balls and coat both sides with a generous amount of flour. Be sure to evenly distribute the flour as you work to prevent the dough from sticking to the surface or rolling pin.
- Then, place the dough ball onto a clean surface. Use a small fondant rolling pin ( about 1-inch diameter) or your hand to stretch out the dough towards the ends just a bit; this should form a slightly oval shape that is about 5 to 6 inches long, depending on how large you want them to be. Repeat this process with the remaining dough balls, coating each one with flour before shaping.
Make the Indentations & let it Rest:
- Using the fondant rolling pin or a wooden spoon handle, press two deep marks on the long part of the dough, all the way to the bottom without cutting through, visually dividing it into three long sections. Repeat this process twice to achieve the Telera rolls shape with three divisions.
Bake & Cool:
- Once the dough has been shaped, place it onto a baking sheet pan that has been dusted with flour or lined with parchment paper, cover it with a towel, and let rise until almost doubled in size, about 25 to 30 minutes. Fifteen minutes before baking your bread dough, preheat your oven to 400 °F, and bake the telera rolls for 20 minutes or until the internal temperature of the bread reaches 190 °F. When the Telera is done, remove them from the baking sheet to cool on a wire rack.
Notes
- Store baked Telera rolls at room temperature up to 3 days or in the refrigerator up to 5 days, wrapped to retain freshness.
- Reheat wrapped in aluminum foil in a 350°F oven for 10-15 minutes to keep the crust soft.
- Dough can be made ahead, refrigerated after the first rise, then shaped and allowed to rise again before baking.
- Freeze cooled baked rolls wrapped in plastic and stored in a freezer bag for up to 3 months; reheat from frozen in a 350°F oven for 10-15 minutes.
User Reviews
Overall Rating
5
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