Teleras are a soft, round, delicious sandwich roll used in Mexican cooking, usually for making tortas. Tortas are one of my family’s favorite things to eat, and if we see authentic ones anywhere we pretty much have to get them. I love these rolls so much. They have a different texture than other bread rolls, which likely comes from a slightly different way of treating the dough as compared to normal roll baking.
These are very soft and fluffy, so it is actually recommended to make them a day ahead of time and let sit in an airtight bag overnight before filling them full of hearty filling. I love this because making things ahead always makes dinner time easier. We mostly use these for tortas, but I was telling my kids that I want to start using them for other sandwiches too. Tomorrow I will share the torta recipe I used these for. Both come from the Nopalito cookbook, which I love!
Teleras
Ingredients
- 1 1/4 cup water
- 1 tbsp instant yeast
- 4 cups AP flour give or take
- 2 tbsp plus 1 1/2 tsp sugar
- 1 tbsp kosher salt
- 1/4 cup canola oil
Instructions
- Mix ingredients in the bowl of stand mixer with a dough hook on medium speed. Adjust the water as needed to get a smooth dough. Mix until the dough starts coming together, then cover the bowl with plastic wrap and let sit one hour or until doubled.
- Add in the sugar, salt and oil and mix on low until the dough is a fully smooth mass and passes the windowpane test.
- Line a baking sheet with parchment and divide dough into 6 pieces. Shape each into a ball and then use your hand to flatten into an oval shape. Use a thin wood dowel or thin rolling pin that is well greased to make two indentations in each roll, not cutting all the way through like in the picture.
- Cover with greased plastic wrap and allow to rise until doubled, about another hour. Preheat oven to 375. Bake for 12-15 minutes, rotating halfway, until the rolls are golden brown.
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