Baking Classics
The Technique
Buttermilk Telera Rolls
A standard offering from panadarias, telera rolls are a popular choice when preparing tortas or classic Mexican-style sandwiches. Most often times this flat, chewy bread is hearth baked, however today’s tutorial details the technique for handcrafting them in your own oven. The good news is that no special tools or equipment is required & the grooves that adorn the surface may be replicated using a wooden skewer. Buttermilk Telera Rolls are certainly a real treat. Aside from the traditional slightly sweetened flavor, the addition of dairy lends a lovely twang giving them an esscence of sourdough. Typically, the bread is oval in shape but round, soft rolls are acceptable as well. Learn how to make Buttermilk Telera Rolls with my comprehensive instruction.
Buttermilk Telera Rolls
makes 10
1/2 cup warm water
2 1/4 tsp active dry yeast
3 1/3 cups all purpose flour
2 Tbsp sugar
1 1/2 tsp kosher salt
1 cup whole buttermilk
Oil
Stir together the warm water & the yeast. Let stand 5 minutes or until foamy. Whisk together the flour, the sugar & the salt in the bowl of a stand mixer. Add the yeast mixture & the buttermilk. Mix on Low speed 1 minute with the dough hook. Increase the speed a few notches above Low & blend an additional 5 minutes. Approximately 3-inches of the dough will cling to the bottom of the bowl as it mixes. Stop the mixer, sprinkle a bit of flour over the dough & around the sides. Transfer to a well floured surface. Sprinkle a bit of flour over the dough & gather it towards the center pressing with the palm of your hand. Flip the dough over & spin it a few times. This will secure it a little better & make it compact. Shape the dough into a ball. Place in a lightly greased bowl. Coat the dough surface with cooking spray & cover the bowl with plastic wrap. Let rise in a draft-free spot 1 hour & 15 minutes or until doubled in bulk. Transfer the dough to a lightly floured surface & press the air out. Divide it into 10 {3 1/2 to 4-oz) pieces & shape into balls. Cover & let rest 10 minutes. Next, using a pastry pin, roll each piece into a 4-inch circle. Place on parchment paper-lined half sheet pans. Create 2 horizontal indentations over the surface using a 6-inch wooden pick. Cover loosely with plastic wrap. Let rise in a draft free spot 20 minutes.
Preheat the oven to 400 degrees. Remove the plastic & brush a bit of water over the dough. For a more pronounced decoration over the surface, press the wooden pick over the original indentations. Bake, in batches, 13 minutes. Rotate the half sheet pan. Bake an additional 3 to 4 minutes or until lightly browned. The bread should register approximately 200 degrees. Remove the bread from oven. Repeat with the second pan. Brush a bit of oil over the surface. Transfer to a wire rack. Cool completely before slicing.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Buttermilk Telera Rolls
Buttermilk Telera Rolls may be used to make all sorts of your favorite sandwich combinations aside from their classic intended use. Hamburgers or layers of turkey, ham, salami & vegetables taste just a bit better when stacked on this irresistible bread. For a more pronounced decoration over the surface, press the wooden pick over the original indentations made in the dough just before baking. Once cool, slice the rolls in half, place in a plastic bag & freeze up to one month. Thaw quickly in the microwave or on the countertop for an hour or so before using, if desired.
The Technique
A few pieces of equipment will necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Stir together the warm water & the yeast. Let stand 5 minutes or until foamy. Whisk together the flour, the sugar & the salt in the bowl of a stand mixer. Add the yeast mixture & the buttermilk. Mix on Low speed 1 minute with the dough hook. Increase the speed a few notches above Low & blend an additional 5 minutes. Approximately 3-inches of the dough will cling to the bottom of the bowl as it mixes. Stop the mixer, sprinkle a bit of flour over the dough & around the sides. Transfer to a well floured surface.
1a
Sprinkle a bit of flour over the dough & gather it towards the center pressing with the palm of your hand.
1b
Flip the dough over & spin it a few times. This will secure it a little better & make it compact. Shape the dough into a ball.
No. 2
Place in a lightly greased bowl. Coat the dough surface with cooking spray & cover the bowl with plastic wrap.
2a
Let rise in a draft-free spot 1 hour & 15 minutes or until doubled in bulk. Transfer the dough to a lightly floured surface & press the air out.
No. 3
Divide it into 10 {3 1/2 to 4-oz) pieces & shape into balls. Cover & let rest 10 minutes.
No. 4
Next, using a pastry pin, roll each piece into a 4-inch circle. Place on parchment paper-lined half sheet pans. Create 2 horizontal indentations over the surface using a 6-inch wooden pick.
4a
Cover loosely with plastic wrap. Let rise in a draft free spot 20 minutes.
No. 5
Preheat the oven to 400 degrees. Remove the plastic & brush a bit of water over the dough. For a more pronounced decoration over the surface, press the wooden pick over the original indentations.
No. 6
Bake, in batches, 13 minutes. Rotate the half sheet pan. Bake an additional 3 to 4 minutes or until lightly browned. The bread should register approximately 200 degrees. Remove the bread from oven. Repeat with the second pan. Brush a bit of oil over the surface. Transfer to a wire rack. Cool completely before slicing.
The Tune
“Every Time I Feel The Spirit” Mahalia Jackson
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