Telera Rolls

I've been making lots of sandwiches for my kids and their significant others recently and I like to make different rolls all the time and these are some of the best.  Most sandwiches in Mexico are made on these rolls.

 Dough:

• 2 teaspoons rapid rise yeast
• 1 1/2 cups water
• 1 tablespoon honey
• 1 tablespoon  butter, softened
• 1 1/2 teaspoons salt
• 3 1/2 to 4 cups all purpose flour

Glaze

• 1 egg beaten with 1 tablespoon water

Instructions

1. Combine the yeast, water, honey, melted butter, salt, and 3 1/2 cups of the flour. Mix until a soft dough forms.
2. Check the dough's consistency; if the dough sticks to your finger when you touch it lightly, add 1/4 cup of the additional flour and mix for another minute. Check the dough again, adding the remaining 1/4 cup of flour only if you need it; the dough should be soft, but not sticky.
3. Knead for 6 to 8 minutes.
4. Cover the bowl and let rise for 1 hour, until doubled.
5. Once the dough has risen, deflate it and divide into 8 pieces, roll into balls, and cover the pieces.
6. Let them rest for 5 minutes before shaping the rolls into a football shape, tapering toward the edges; the rolls should be 5 1/2" long and 2" around at the center.
7. Place the rolls onto a parchment-lined baking sheet and cover with greased plastic. Allow the rolls to rise while turning the oven on and preheating to 400 degrees.
8. When the rolls are almost doubled in size, brush the tops and sides with egg wash. Using a greased knife, indent the rolls twice parallel to each other. Press down firmly with the knife.
9. Bake for 20 to 22 minutes, until golden brown and the centers read 190 degrees with an instant-read thermometer. Remove from the oven and cool completely before slicing.

 I left the bubbles in them because I like the rustic look it gives them.

They are crusty on the outside and light and chewy on the inside.  I'll show you what I made with them tomorrow.