Mexican Teleras Recipe

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This delicious Mexican rolls are called teleras, and are often used to make amazing sandwiches called tortas.  Forget about buying these simple yeast rolls from your local bakery–you can easily make them at home!  You’ll enjoy every bite of these soft teleras.

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Questions

What are teleras?

They are a soft, fluffy Mexican bread with two signature indentations that give each telera three longitudinal humps.  They should have a thin, crispy crust and a soft interior.  Many bakeries call them flat bread rolls, and they are often used for Mexican sandwiches called tortas.

Many people also wonder what a telera slider roll is, but this is just another name for teleras.  In addition, torta buns are typically teleras.

What does “telera” mean in English?

Telera doesn’t have an equivalent English meaning, but the name simply refers to these soft white rolls.

How to Make These Vegan Friendly

The only non-vegan ingredient in this recipe is lard.  To make these teleras vegan, substitute vegetable shortening for the lard.

Are teleras gluten free?

No, they are not gluten free.  If you want to make a GF version, I’d recommend using a measure-for-measure flour (affiliate).

Teleras vs. Bolillos

Teleras are typically used only for sandwiches, and are flatter and less crispy than bolillos.  Bolillos are a staple Mexican bread that’s usually sliced and served with butter as an appetizer at dinner.  Bolillos have a much crispier crust, and are shaped like an American football with a long cut down the center.

What to Use Them For

Teleras are almost always used for sandwiches, but you can also eat them warm with butter, or toasted and topped with refried beans and queso fresco.  Here is a variety of fillings that you can put on your Mexican sandwich, called a torta.

• Mashed avocado
• Black bean spread
• Sliced tomatoes
• Pickled onions
• Pickled jalapeños
• Romaine lettuce
• Pico de gallo
• Refried beans
• Queso fresco

How to Store Teleras

Seal them inside of a zip-top bag and store at room temperature for up to 24 hours after baking.  To retain the maximum freshness, however, it’s best to freeze the teleras as soon as they have cooled.  Seal them in a freezer bag and freeze for up to 1 month, then defrost at room temperature or in the microwave.

How to Make

Gather the ingredients.  You’ll need bread flour, fast-action yeast, salt, sugar, lard, and water.

Pour the flour into a mixing bowl, add the salt and yeast on opposite sides of the bowl, and stir in each one.  It’s important to keep the salt from touching the yeast directly, as it can kill the yeast.

Add the sugar and melted lard.

Add half of the water and mix to form a dry dough.

Gradually add more water and mix to form a slightly sticky dough.  Make sure to pick up all the flour from the bottom and sides of the bowl.

Knead the dough until it’s smooth and stretchy, about 10 minutes.  It should also pass the windowpane test, which means that a lump of dough can stretch until it’s translucent without tearing badly.  See the photo below for a visual demonstration.

Place the kneaded dough in a buttered bowl and cover with plastic wrap.

Let it sit at room temperature until at least doubled in size, about 1 hour.

Punch down the dough and divide into 10 pieces.

Shape each piece into a flat oval and dust with flour to prevent sticking.  Use a wooden spoon handle to make two deep impressions on each telera, pressing almost all the way through the dough.

Cover the teleras and let them rise until they are springy to the touch, about 30 minutes.

Bake at 400 F for 20 minutes, until they are well browned.  Let them cool completely on a wire rack before serving.

Make your fresh teleras into a Mexican torta sandwich.  Here, we used mashed avocado, black bean spread, a tomato slice, pickled red onions, shredded lettuce, and pickled jalapeños.

Pro Tips

• Use bread flour, not all-purpose.  Its higher protein content is necessary for the highest rise and chewiest texture.
• Knead thoroughly.  Be sure that the dough passes the windowpane test as described in the recipe card before you proceed to the next step.
• Shape each telera into a flat oval and dust them with flour.  This will help prevent them from being too tall when they rise.
• Press the spoon handle deeply into each telera, cutting almost all the way through the dough, to make the distinct longitudinal marks.
• Have leftover teleras?  Seal them inside of a zip-top freezer bag and freeze for up to 1 month.  Defrost at room temperature or in the microwave.

Other Mexican Recipes to Try

• Ojos de Buey
• Cactus Salad (Ensalada de Nopales)
• Virgin Jalapeño Margarita
• Mexican Wedding Cookies (Polvorones)
• Taco Soup

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Mexican Teleras Recipe

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★★★★★

5 from 2 reviews

• Author: Emma
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 40 minutes
• Yield: 10 rolls 1x

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Description

This traditional Mexican bread is easy to make at home.  Learn how to make your own delicious teleras for tortas–there’s no need to go to the panaderia!  These soft and crispy teleras are definitely delicious.

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Scale 1x2x3x

Ingredients

• 4 cups bread flour (470g)
• 2 1/4 teaspoons fast-action yeast (7g)
• 2 teaspoons salt (10g)
• 2 teaspoons granulated sugar (12g)
• 2 tablespoons lard, melted (27g)
• 1 1/2 cups water (340 ml)

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Instructions

1. Pour the flour into a mixing bowl.  Pour the salt and yeast on opposite sides of the bowl and mix each one into the flour.
2. Add the melted lard and the sugar and mix until combined.  Add half of the water and mix to form a dough, then gradually trickle in the rest and mix to form a slightly sticky dough.
3. Turn the dough onto a floured surface and knead for 10-15 minutes, until the dough passes the windowpane test.  Do this by breaking off a piece and gently stretching it as thin as you can.  It should be translucent without tearing.
4. Shape the dough into a ball, place it in a buttered bowl, and cover it with plastic wrap.  Let it prove at room temperature until doubled in size, about 1 hour.
5. Punch down the dough to release any gas pockets and divide into 10 pieces, using a kitchen scale for accuracy.
6. Shape each piece into a flat oval and dust with flour.  Use the handle of a wooden spoon to make two deep marks on each piece, visually dividing the roll into three long sections.  The handle should press almost all the way through the dough, but not cut it.
7. Place the teleras on parchment-lined cookie sheets and cover them with plastic wrap.  Let them prove until springy to the touch, about 30 minutes.
8. Bake them at 400 F for 20 minutes, until the teleras are golden brown.  Let them cool on a wire rack completely before slicing in half and using to make a sandwich, such as the Mexican torta.

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Notes

• Be sure to use bread flour.  Its higher protein content will give your bread a wonderfully chewy texture and higher rise.
• Knead well.  This is one of the most important steps in bread making.  The dough must pass the windowpane test before you proceed to the next step.
• Flatten the teleras as you shape them to prevent them from getting too tall and puffy.  They should be on the flatter side.
• Press the spoon handle deeply into each telera.  The handle should not cut all the through the dough, but should leave a deep indentation.
• Have leftovers?  Seal them inside of a zip-top freezer bag and freeze for up to 1 month.  Defrost at room temperature or in the microwave.

• Category: Bread
• Method: Baked
• Cuisine: Mexican

Keywords: pan telera, teleras in english

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