Telera's from scratch
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 181.6
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 233.3 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 1.8 g
- Protein: 5.4 g
View full nutritional breakdown of Telera's from scratch calories by ingredient
Introduction
Telera Rolls from scratch, recipe similar to Rocky Point Tides version. Telera Rolls from scratch, recipe similar to Rocky Point Tides version.Number of Servings: 10
Ingredients
-
4.5 cup Flour - Gold medal all purpose flour
1 tsp Salt
1 tsp Granulated Sugar
1 tsp Fleischmann's Yeast (instant dry yeast) (by NURSIEBOOP)
1.5 cup (8 fl oz) Water, tap
Directions
Mix the flour, yeast, salt and sugar in a large mixing bowl. Make a well in the center of these ingredients, pour in the dissolved yeast and the water, and stir the mixture thoroughly until all ingredients are well mixed. It will form a sticky dough.
Do not knead the dough at this point. Cover it with a damp cloth and let it sit in a warm, draft free place for about two hours, until it has roughly doubled in size.
Punch down the dough and knead it for several minutes on a floured board. Note that the longer you knead it the finer the texture of the final product will be, as the kneading rids the dough of large air bubbles and develops the gluten framework. You may need to dust your hands and the board with more flour as you work, to keep it from sticking. You'll know when the dough has been kneaded enough as it takes on a smooth and satiny appearance. About 5 or 10 minutes usually does the trick.
Divide the dough into 10 equal-sized pieces. Brush them with vegetable oil, dust lightly with flour, and flatten each piece evenly with your hand. They should be about an inch thick and around 5 1/2 inches long, and a round or slightly oblong shape.
Lightly score the top lengthwise in two evenly spaced places, using the edge of a very dull knife or the edge of your hand. This will visually form the dough into three sections. Do not score too deeply.
Place the rolls on baking sheets, cover them and set them in a warm place until they are somewhat less than doubled in bulk.
Bake them in a preheated 360º oven until they are golden brown, about 30 minutes.
Because oven thermometers vary in their accuracy, start checking the rolls after about 20 minutes so they don't get too brown.
The finished product should have a thin crust on the outside and be soft within. Once they are cool, they can be frozen and will last for about a month in the freezer.
Serving Size: 10 rolls, 5 to 6 inches
Number of Servings: 10
Recipe submitted by SparkPeople user ORLANDOSNAPPER.
Do not knead the dough at this point. Cover it with a damp cloth and let it sit in a warm, draft free place for about two hours, until it has roughly doubled in size.
Punch down the dough and knead it for several minutes on a floured board. Note that the longer you knead it the finer the texture of the final product will be, as the kneading rids the dough of large air bubbles and develops the gluten framework. You may need to dust your hands and the board with more flour as you work, to keep it from sticking. You'll know when the dough has been kneaded enough as it takes on a smooth and satiny appearance. About 5 or 10 minutes usually does the trick.
Divide the dough into 10 equal-sized pieces. Brush them with vegetable oil, dust lightly with flour, and flatten each piece evenly with your hand. They should be about an inch thick and around 5 1/2 inches long, and a round or slightly oblong shape.
Lightly score the top lengthwise in two evenly spaced places, using the edge of a very dull knife or the edge of your hand. This will visually form the dough into three sections. Do not score too deeply.
Place the rolls on baking sheets, cover them and set them in a warm place until they are somewhat less than doubled in bulk.
Bake them in a preheated 360º oven until they are golden brown, about 30 minutes.
Because oven thermometers vary in their accuracy, start checking the rolls after about 20 minutes so they don't get too brown.
The finished product should have a thin crust on the outside and be soft within. Once they are cool, they can be frozen and will last for about a month in the freezer.
Serving Size: 10 rolls, 5 to 6 inches
Number of Servings: 10
Recipe submitted by SparkPeople user ORLANDOSNAPPER.