RECIPE SHARE, Telera or Bolillo rolls, shared from an online friend, I've tested and tested and they work every single time.

There are some recipes you come across that are easy.  Easy to read, easy to make, easy to decipher and duplicate.  I came across such a recipe for rolls from an Instagram friend "frenchiecooks" (https://www.instagram.com/frenchiecooks)
and he shared this with me and (I asked and he said OK) I'm going to share with you.

These are delicious, tender, rich, light, tasty with a slight chew to the crust and a light but substantial crumb to hold whatever deliciousness you can fill them with.  They crisp beautifully after the fact if you make early and reheat later.

Make these rolls, let me know how you like them...  I'm addicted to them now and fill them with everything from shredded Italian beef to Asian inspired omelettes with fried potatoes.  Anything goes in these...  go measure out some flour.

OH, right, this recipe is in metric weights.  You must weigh, I can't give you converted measurements, it won't be the same.  An electronic scale is a reasonably inexpensive investment and worth it worth it worth it, absolutely.  I use mine all the time and have never regretted the purchase, I think it was $15.00 at Sam's.

HERE is his recipe 

Telera Rolls (Bolillo rolls) 

ala Frenchiecooks https://www.instagram.com/frenchiecooks 

6 grams instant yeast

14 grams salt

30 grams honey

35 grams melted butter or lard

340 grams water

535 grams (bread) flour BUT I cheat and use all purpose

INSTRUCTIONS:

Mix the wet ingredients until dissolved.  

Add flour an mix for 5 minutes, let rest in bowl, covered, for 30 minutes. 

Mix again for 5 minutes, cover and leave to double in size, 30-45 mins?.

Knead briefly by hand, divide into 8 pieces and prepare for final rise on lightly greased pan.  

You can make the rolls round or slightly oblong, do what you like :)  

Preheat oven to 425.  

Cut or press tops for decoration.  mix egg yolk with water and brush tops liberally. 

Bake 22-25 minutes, or until golden brown. 

Remove to rack to cool completely. 

Fill with your choice of ingredients and eat with joy and abandon. :D 

Here are the play by play pics from the last two batches....  

Mixed for 5, left for 30, mixed for 5, rest for 30.

   

 Lovely dough onto a floured piece of linen, divide to 8, shape ad leave

   

Bake until beautiful.  I did 15 minutes then spun then did 6.

  

Today, worked just the same way
mix, mix for 5, rest for 30, mix for 5, rest for 30-45

   

 dive into 8, leave to rise,

   

 egg wash and slit, bake till gorgeous and sexy

   

Here's a video reveal of the innards, it's glorious this bread... 

I don't post other people's recipes often but when I do it's because I've tested them and love them and think you will too :) 

/enjoy and THANKS FRENCHIE!

tracy

Lentil Soup Pressure Cooker Style

I love thick, rich, stews and soups.  I love rib sticking stuff that makes your nose run.  Anything you can eat with an enormous, crunchy, crispy, hot, homemade roll slathered with butter makes me happy in the depths of my soul.  I live in Austin, Texas, the days cold enough to truly enjoy said culinary exultation are few and far between but when they hit, they hit hard!  I have a finite period of time to shovel said giant bowls of goodness into me.  The temperature dropped from 81 to 40 in 90 minutes, GO GO GO!  I dash to the cupboard, lentils!  I need to hurry, the temperature could climb!  

Hello Mr. Pressure cooker... how YOU doin.?

Tracy's Speedy Lentil Soup *in the pressure cooker* 

2-3 slices of bacon, sliced thin
1 onion
2 carrots
1 bay leaf'
stock or water of your choosing
salt/pepper
herbs of your liking (I use dry thyme and Herbs D'Provence)
1 bag of lentils, picked over for rocks or other mysterious things you don't necessarily want to ingest. 

I have a 'brown' setting on my pressure cooker so I can fry things in there before I pressure them.  If you don't, go get one that you can, it makes life easy.  If you can't go get one then use a fry pan and fry your bacon and onions then dump them in your pressure cooker. 

Brown the bacon and just leave that fat in there!  Cut the onion and carrots into small pieces and toss them into the bacon fat to fry for a few minutes, we don't want too much color but we do want softness before we cook, it adds a surprising amount of flavor all the way around.

Throw in your picked lentils, the bay leaf, herbs, pepper (salt at the end!) and then cover it all by a few inches with water or stock. 

Lock and load, 10 minutes. 

I used this time wisely, I found a few rolls in the freezer I'd made 

http://www.tracycooksinaustin.com/2012/10/bolillo-roll-my-version.html

and popped them in the toaster oven, frozen, on the 'toast' setting.  In mine, it thaws them and crisps them up to perfection.  

DING!  Time is up!

My electric pressure cooker, the NESCO,  comes to pressure then starts timing.  When the time is done, it DINGS and switches to "warm".  I generally release the pressure manually because I have no patience whatsoever. 

Release the pressure, carefully!  and stir.  Add water if it needs it, depends on how thick you like it.  THIS is the time you taste for salt.  

Now then, you can eat it like this, DELICIOUS but I shove a stick blender in it and whir in one spot for about 5 seconds. (yes, I did time it for you)  It blends a little bit of the soup and when you stir that around, adds richness and a thicker consistency.  Remember, I have so few hours of truly cold weather where we need rib sticking fare, I have to go to the maximum opportunity immediately.  


Ok, I just realized, this is the ONLY picture I took of the meal...  that has to tell you something about the level of deliciousness.

You can drizzle a little olive oil over it, plop a joyful spoonful of sour cream on it.  You can sprinkle fresh herbs or just have it plain,  You can transfer it to a blender and completely blend it to a smooth soup like split pea.  There are so many options with this base.

I like to serve it in giant bowls with said crispy, heavily buttered, rolls and curl up on the couch with a fire or a great movie and eat.  

I confess, I have never been able to have only one bowl of this stuff. On this night, I ate 3.  

If you use a little less water, it makes a killer side for roast chicken or even with rice as a North American version of Dal.  I think this is one those perfect foods.  If you have a hankering for a protein, make this and shred some simply roasted (or pressure cooked!) chicken on top.  You can also shred ham or slice sausage on top.  I don't like this with beef for some reason but all the others work great.  

Go now and make this.  You and your tummy will be delighted and the subsequent warmth that will be travelling around your soul will fix whatever may be ailing you.


/enjoy

Bolillo Roll (my version)

QUICK!

the recipe for the Bolillo dough is:

dump all in a kitchen aid mixer with a dough hook:

3 cups a/p flour
1 tsp (heaping) yeast
1 tsp (heaping) kosher salt
1 tsp (heaping) sugar
1/4 cup vegetable or canola oil
1 1/3 cup warm water

Combine and then turn on high for 5 minutes.  Add flour as needed *up to 1/4 cup* to reach the point where the dough will clear the side of the bowl but still be adhered at the bottom by about an inch.

Let it go 5 minutes...  then watch the video :)

http://www.youtube.com/watch?v=rdHKlWH9Vcg&feature=plcp

I'll write out the full process here later but wanted to get the ingredients listed since the video is online!

/enjoy!!