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Homemade Telera Bread Recipe

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4.4 from 14 reviews

This Telera Bread recipe yields soft, fluffy Mexican sandwich rolls with a slightly sweet flavor and a distinctive oval shape marked by two deep indentations on top. Perfect for tortas and sandwiches, these rolls have a tender crumb and a golden crust.

Ingredients

Yeast Mixture

  • 2 ¼ teaspoons instant dry yeast
  • 1 ⅓ cup warm water (110℉-115℉)
  • 1 tablespoon granulated sugar

Dough

  • 3 ½ cups all-purpose flour
  • ¾ teaspoon fine salt
  • 2 tablespoons honey
  • 2 tablespoons oil (avocado, canola, or any neutral-tasting oil)

Instructions

  1. Bloom the Yeast: Combine the instant dry yeast, warm water (110℉-115℉), and granulated sugar in a small bowl. Stir gently, cover the bowl, and set aside for 10 minutes to allow the yeast to bloom until it becomes bubbly and foamy, indicating the yeast is active.
  2. Mix and Knead the Dough: Pour the yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add the all-purpose flour, fine salt, honey, and oil. Mix on low speed until the ingredients just come together. Then increase to medium speed and knead the dough for 8 to 10 minutes until it is slightly sticky and tacky to the touch. If the dough feels too sticky to handle, add additional flour one tablespoon at a time until manageable.
  3. First Rise: Transfer the kneaded dough to a greased bowl. Cover it with a clean kitchen towel and place it in a warm spot to rise for about 1 hour and 15 minutes, or until it doubles in size, developing an airy texture.
  4. Prep for Baking: Preheat your oven to 400℉ (200℃) and line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
  5. Shape the Rolls: Punch down the risen dough to release gas. Divide it evenly into 6 pieces. Roll each piece into a ball, then flatten and shape each into an oval approximately 5 by 3 inches, either by hand or on a floured surface using a floured rolling pin.
  6. Create Signature Indentations: Using the back of a butter knife, a skinny dowel, chopstick, straw, or any similar narrow straight tool, make two deep vertical indentations spaced evenly apart on top of each dough oval. Be careful not to cut or pierce the dough completely through.
  7. Second Rise: Place the shaped rolls on the prepared baking sheet. Lightly dust the tops with flour and cover with a clean kitchen towel. Let them rise for 45 minutes to 1 hour until they are nearly doubled in size again.
  8. Bake the Telera Rolls: Bake the rolls in the preheated oven for 16 to 18 minutes. The tops should turn golden brown, and the bread should be cooked through with a hollow sound if tapped.
  9. Cool and Serve: Remove the rolls from the oven and let them cool on a wire rack for about 10 minutes before serving or slicing for sandwiches.

Notes

  • Ensure the water temperature for blooming the yeast is between 110℉ and 115℉ to activate the yeast without killing it.
  • If you don’t have a stand mixer, knead the dough by hand on a floured surface for about 12-15 minutes until smooth and elastic.
  • The indentations on the top are a characteristic feature of telera rolls that help hold sandwich fillings better.
  • Use neutral-flavored oil such as avocado or canola for best taste and texture.
  • Allow the bread to cool slightly before cutting to avoid crumb compression.

Find it online: https://marthatasty.com/homemade-telera-bread-recipe/