Teleras
also called telera · teleras · telera roll · pan telera · mexican sandwich roll · torta bread
- Panadería
- serves 8
- recipe says 2 hr 55 min
- Breads
Three ways to read this recipe
The table
| 1 1/4 cups(300 mL; 105°F)warm water | stir, stand 10 min | add flour, salt and lard, knead 10 min | rise until doubled | shape 8 ovals, crease twice, proof 45 min | bake 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 |
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 min
- Needs you
- 10 minthe rest you can walk away from
- If you get it wrong
- Narrow — the two creases only survive an oven if the ovals were proofed forty-five minutes and no longer; past that they puff out into a plain roll
stir, stand 10 min
10 minwalk awayfrom the start
add flour, salt and lard, knead 10 min
10 minneeds you10 min in
rise until doubled
1 hr 30 minwalk away20 min in
shape 8 ovals, crease twice, proof 45 min
45 minwalk away1 hr 50 min in
bake at 400°F 18 min
18 minwalk away2 hr 35 min in
- needs you
- you can walk away
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 55 min
>> slack: narrow — the two creases only survive an oven if the ovals were proofed forty-five minutes and no longer; past that they puff out into a plain roll
>> step: stir, stand 10 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}.
>> step: add flour, salt and lard, knead 10 min
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.
>> step: rise until doubled
Let @&(~1)dough{} ~rise{90%min} until doubled.
>> step: shape 8 ovals, crease twice, proof 45 min
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}.
>> step: bake at 400°F 18 min
Bake @&(~1)proofed rolls{} at 400°F for ~bake{18%min}, no steam, until pale gold and soft-crusted.