Learn how to make your own delicious telera rolls for tortas--there's no need to go to the panadería! This traditional Mexican bread is soft and crispy, and will make delicious sandwiches.
- 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)
- Dry Ingredients: 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. Keeping the salt separate from the yeast is the goal.
- Wet Ingredients: 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.
- Knead: 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. If it isn't, knead a little longer and check again.
- First Rise: 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.
- Divide: Punch down the dough all over to release gas bubbles and divide into 10 pieces, using a kitchen scale and bench scraper for accuracy.
- Shape: 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 roll, visually dividing it into three long sections. The handle should press almost all the way through the dough, but not cut it.
- Second Rise: Place the rolls on parchment-lined cookie sheets and cover them with plastic wrap. Let them prove until springy to the touch, about 30 minutes.
- Bake: Bake the rolls at 400 F for 20 minutes, until the telera rolls 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.
- 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: Oven
- Cuisine: Mexican
Keywords: pan telera, teleras in english