Mexican Telera Rolls

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Telera Rolls are a Mexican sandwich bread, closely tied to the rise of the torta, through their name and broader bread family, which reaches back to Spain. In Mexico, they became valued for a soft crumb, a modest crust and a shape that holds fillings without falling apart. 

Telera rolls absorb sauces well while staying sturdy enough for generous fillings.  The telera is usually flatter and more rounded or oval than the bolillo with two or three shallow lengthwise depressions on the top. Bolillos are typically crustier and more baguette-like, while teleras are softer and better suited to sandwiches. 

INGREDIENTS

500 gms strong white bread flour

10 gms fine sea salt

20 gms caster sugar

25 gms lard or shortening (unsalted butter can also be used)

310 gms water

7 gms instant active yeast

METHOD

Mix the flour, yeast, salt and sugar together. 

Rub in the lard (or shortening or butter) and then add the water to bring it together into a soft dough. 

Knead for about 8 - 10 minutes until you have a soft and solky dough. 

Place in a lightly-oiled bowl, cover and leave to proof until doubled. 

Tip the dough out onto a lightly-floured board, weigh and divide into eight pieces. 

Shape into shoft ovals and place on prepared bakign trays. 

Rest for 20 minutes. 

Press two deep lengthwise grooves into each roll, using the handle of a wooden spoon or chop[stick. Make sure you leave a really strong indentation. 

Cover and leave for 30 - 45 minutes to proof, until puffy.

Dust lightly with flour and bake at 200⁰C (180⁰C Fan ) (392⁰F / 355⁰F Fan)  for 18 / 20 minutes or so until lightly golden and hollow when tapped on the underneath. 

Cool on a rack.