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!
Telera Rolls (Vegan Friendly Soft Mexican Rolls)
Ingredients
- 1/2 cup Water Slightly Hot
- 1 teaspoon Granulated Sugar
- 2 1/4 teaspoons Yeast (or 1 packet of Active Dry Yeast)
- 5 1/2 cups All-Purpose Flour
- 1 Tablespoons Granulated Sugar
- 1 Tablespoon Kosher Salt
- 1 1/2 cup Water warm
- 2 Tablespoons Vegetable Shortening (or substitute with Lard)
Instructions
- Start by blooming your yeast. In a measuring cup with 1/2 cup of slightly hot water (not warm but not scalding hot either or it will kill the yeast) stir together 1 teaspoon of sugar and the yeast. Let this mixture sit for about 15 minutes until it is nice and bubbly. If your yeast didn’t grow, the water might have been too hot.
- In a large bowl, whisk together the flour, 1 tablespoons of sugar, and the salt then pour this mixture into a stand mixer bowl fitted with the hook attachment.
- Turn the speed up to low, then slowly pour in the yeast mixture and knead for one minute. Pour in the 1 1/2 cup of warm water then slowly turn up the speed to medium and let knead for 1 more minute, then add the vegetable shortening. After a minute turn the speed up to high, and let the dough knead for 4-5 minutes, until the dough comes together into a smooth ball.
- Lightly grease a large bowl with a quick spray of non-stick cooking spray and turn the dough out into the bowl. Cover the bowl with plastic wrap and set in a warm place to hang out for about an hour and a half to double in size.
- Once the dough has risen punch it down and turn it out onto a floured surface then cut the dough into 6 equal pieces. For more accuracy, use a food scale, you should have 6 (7.5 oz) balls of dough.
- Line two baking sheets with parchment paper, then set aside.
- Take 1 of the dough balls and add a generous sprinkle of flour to the top. Use the palm of your hand to gently flatten it, then stretch it slightly to form an oval. Use the handle of a wooden spoon to press two vertical indentations into the dough, making sure you only add enough pressure to score the dough and make the indentations but not cut through the dough. Use your hands to stretch the dough into a 6-7 inch oval, then place your oval on the baking sheet. Repeat this process with the rest of the dough, placing 3 rolls per baking sheet so they have enough room to bake.
- Lightly cover each baking sheet with plastic wrap and let the teleras proof until almost doubled in size, about 25-30 minutes.
- Bake in a 350ºF oven for 22-25 minutes, until the tops are nice and golden. Let them cool for about 10-15 minutes before eating. (If you happen to be baking all of your teleras at once, make sure to rotate your baking sheets mid way to ensure everything bakes evenly)
- Note: Keep them in a ziploc bag overnight, otherwise they will dry out and turn rock hard!
9 Comments
Evelyn
March 22, 2020 at 2:40 pmCan I make mini teleras with this exact same recipe? Currently about to test it out !
Esteban
March 22, 2020 at 9:03 pmYou should be able to, they’ll just bake up much quicker so keep an eye on them!
Liv
March 31, 2020 at 12:19 amHow long should I knead by hand if I dont have a stand mixer?
Esteban
March 31, 2020 at 10:31 amI’d knead for about 10-12 minutes until it all comes together in a smooth ball!
Debra
May 20, 2020 at 9:04 pmThese are fantastic Esteban! My indentations didn’t stay after baking but I’ll keep trying. I put all the ingredients in my bread machine and let it run through the dough cycle which made it so easy. Formed and baked as directed and they are so soft and airy! I’m so glad I tried your recipe!
Marissa Sanchez
May 24, 2020 at 9:19 pmHow would I change the process if I’m using instant yeast?
Esteban
May 25, 2020 at 11:55 amInstant yeast doesn’t require any proofing, it can be added directly to the dry ingredients. It’s also going to require less yeast if you’re using instant yeast over active dry. Double-check the conversion if you are using instant!
PATTY MORGAN
July 20, 2020 at 1:45 pmWHAT ABOUT GLUTEN FREE???
Blackie
October 8, 2020 at 9:36 amI was here to ask about making these gluten free?
What do you think?