telera is round and these are more oblong, this sounds like a bolillo to me.
They are more crusty on the outside, the telera is dusted with flour and soft
on the outside as well as in.
Star
tom mccarthy <[EMAIL PROTECTED]> wrote:
I got this recipe from Beth Hernsperger's The Bread Bible. I'm not sure
it's what people on this list have been requesting, but it sounds
similar at least.
French-Style Mexican Hard Rolls
Sponge
1 1/2 Tbsp active dry yeast
1/4 cup sugar
3 cups warm water (105 to 115 degree farenheit)
4 cups unbleached all-purpose flour
Dough
1 tbsp salt
6 tbsp butter or vegetable shortening at room temperature
3 to 3 1/2 cups unbleached all-purpose flour
1 large egg white, beaten with 1 tablespoon water, for glazing
1. To prepare the sponge: In a 3 or 4 quart bowl or plastic container,
sprinle the yeast and sugar over the water and stir until dissolved. Let
stand at room temperature until foamy, about 10 minutes. Add the 4 cups
of unbleached flour. With a whisk, beat hard until smooth and thick.
Scrape the sides with a spatula. Cover loosely with plastic wrap and let
stand at room temperature until bubble. About 1 hour.
2. To prepare the dough: Add the salt, butter, and 1/2 cup of flour to
the sponge. Beat hard with a whisk for 5 minutes or 2 minutes on medium
speed in the bowl of a heavy-duty electric mixer fitted with the paddle
attachment. Add the remaining flour, 1/2 cup at a time, mixing on low
speed until a soft dough that just clears the sides of the bowl is
formed. Switch to a wooden spoon when necessary if making by hand.
3. Turn the dough out onto a lightly floured work surface and knead
vigorously to create a soft, moist, and elastic dough that will still
feel sticky, 5 to 8 minutes, dusting with flour only 1 tablespoon at a
time as needed. Use a dough scraper to clean off the film of dough that
accumulates on the work surface as you go along. Take care not to add
too much flour; this doubh should just hold its shape, yet retain a
slightly moist quality.
If kneading by machine, switch from the paddle to the dough hook and
knead for 4 to 5 minutes, or until the dough is smooth and springy and
springs back when pressed. If desired, transfer the dough to a floured
surface and knead briefly by hand.
4. Place the dough in a deep greased container. Turn once to coat the
top and cover with plastic wrap. Let rise at room temperature until
doubled in bulk. 1 to 1 1/2 hours.
5. Gently deflate the dough. Turn the dough out onto a lightly floured
work surface. Grease or parchment line 1 or 2 baking sheets. Divide the
dough into 2 equal portions. Divide each portion into 10 equal portions.
Pat each one into a 3 by 2 inch rectangle and roll up to form into a
tight oval. Pinch the seams to seal and arrange about 2 inches apart on
the pans. Pinch the ends, pulling slightly to form a spindle shape.
Cover loosely with plastic wrap and let rise at room temperature until
doubled in bulk, about 30 minutes.
6. About 20 minutes before baking, preheat the oven to 400 degrees
farenheit with a baking stone or tiles on the lowest rack, as desired.
Using a sharp knife, gently slash the rolls with a lengthwise cut down
the middle, no deeper than 1/4 inch. Brush the top of each roll with the
glaze. Place the baking sheet directly on the hot stone and bake for 10
minutes. Brush the rolls again with the wash. Reduce the oven thermostat
to 375 degrees farenheit and bake for 15 to 18 minutes mor, or until the
tops are golden brown and the rolls sound hollow when tapped with your
finger. Transfer the rolls immediately to a cooling rack. They are best
slightly warm or at room temperature (bolillos may be frozen for up to
one month.)
Mexican Flat Rolls (Teleras): After deflating the dough in step 5,
divide the dough into 20 portions. Flatten the ball of dough into an
oval with the heel of your hand or a rolling pin. Press twice into the
top of the roll with the side of your hand to make 2 indentations. Let
rise and press again to reform the indentations. Bake and cool as directed.
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