Today we’re making teleras!
What are telera rolls?
Teleras are these soft golden yeasty rolls dusted in flour that are typically used for tortas in Mexico. These are totally different than bolillos as these are much softer and don’t have the crunchy outer shell bolillos have.
How do you make telera rolls?
Teleras are really easy to make, and because we’re using vegetable shortening instead of lard, they’re vegan! I did test two separate batches using lard and vegetable shortening and I did not notice a difference in taste so if you’d prefer to use lard over shortening, feel free to swap it in. One thing to note when making these is to properly stretch the dough out when you are shaping them. If you don’t stretch your teleras enough, you’ll be left with short and very puffy loaves.
Once you’ve baked your teleras, there are so many things you can do with them! You can eat them plain while they’re warm and soft, or you can wait for them to cool then toast them and add a schmear of frijoles refritos and queso fresco, or just use them for a regular torta! I used mine to make tortas de milanesa, and it was so satisfying to know I had made the rolls myself.
If you have any time for a baking project this weekend, try them out! They’ll have your kitchen smelling like a panadería.
¡Nos vemos pronto!
Cancun has beautiful blue beaches and good food, but it is a very tourist heavy location and it lacked the feeling of being in Mexico. We decided to stay en el centro to get a more authentic experience while we were there but we never found quite what we were looking for. We did however, find amazing tacos al pastor. They were completely different than the ones I was used to. The pork was sweeter, and the taqueros really played up the pineapple, cinnamon, and the achiote notes which was different than the heavier guajillo flavor bomb I was used to.
