Teleras

also called telera · teleras · telera roll · pan telera · mexican sandwich roll · torta bread

The table

1 1/4 cups(300 mL; 105°F)warm waterstir, stand 10 minadd flour, salt and lard, knead 10 minrise until doubledshape 8 ovals, crease twice, proof 45 minbake at 400°F 18 min
2 tsp(6 g)instant yeast
2 Tbs(25 g)granulated sugar
4 cups(480 g)all-purpose flour
2 tsp(12 g)table salt
3 Tbs(40 g)lard
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What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.6 things to get out.

1stir, stand 10 min

2add flour, salt and lard, knead 10 min

goes in with what step 1 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
2 hr 53 mintwo waits that overlap count once
Needs you
10 minthe rest you can walk away from

The recipe itself says 2 hr 50 min.

  1. stir, stand 10 min

    10 minwalk awayfrom the start

  2. add flour, salt and lard, knead 10 min

    10 minneeds you10 min in

  3. rise until doubled

    1 hr 30 minwalk away20 min in

  4. shape 8 ovals, crease twice, proof 45 min

    45 minwalk away1 hr 50 min in

  5. bake at 400°F 18 min

    18 minwalk away2 hr 35 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

Goes with

See how it is written
>> title: Teleras
>> category: Breads
>> tags: bread, mexican, rolls, soft, oven
>> counters: Panadería
>> aka: telera, teleras, telera roll, pan telera, mexican sandwich roll, torta bread
>> pairs-with: bolillos
>> servings: 8
>> time: 2 hr 50 min
>> step.1: stir, stand 10 min
>> step.2: add flour, salt and lard, knead 10 min
>> step.3: rise until doubled
>> step.4: shape 8 ovals, crease twice, proof 45 min
>> step.5: bake at 400°F 18 min

Stir @warm water{1 1/4%cup}(300 mL; 105°F) with @instant yeast{2%tsp}(6 g) and @granulated sugar{2%Tbs}(25 g), then let it ~stand{10%min}. A telera carries more sugar and more fat than a bolillo, which is the whole difference between them on the shelf.

Add @all-purpose flour{4%cup}(480 g), @table salt{2%tsp}(12 g) and @lard{3%Tbs}(40 g) to @&(~1)yeast water{}, then ~knead{10%min} to a soft, satiny dough.

Let @&(~1)dough{} ~rise{90%min} until doubled.

Divide @&(~1)risen dough{} into 8, flatten each into a wide oval, press two deep creases down the length with the edge of a dowel to leave three lobes, and ~proof{45%min}.

Bake @&(~1)proofed rolls{} at 400°F for ~bake{18%min}, no steam, until pale gold and soft-crusted. A telera is meant to squash under a torta press; a crackly crust here is a bolillo by mistake.