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!