Pan Telera – Torta Rolls

This staple bread for Mexican sandwiches is made in bakeries all over Mexico, with a soft texture inside, and a crispy crust on the outside. Telera rolls show up at any meal, split and adorned with any number of luscious fillings. Telera are most often used for the Mexican sandwich known as a torta, which usually contains mashed avocado, a spread made of black beans or refried beans, pickled jalapeños, lettuce, tomato, and onion.

Pan Telera - Torta Rolls
Serves: 10
  • 2 teaspoons instant yeast
  • 1½ cups water
  • 1 tablespoon honey
  • 1 tablespoon lard, shortening, or butter, melted and cooled
  • 1½ teaspoons salt
  • 3½ to 4 cups unbleached all-purpose flour
For glaze
  • 1 egg beaten with ¾ tablespoon water
  1. In a large bowl or the pan of your bread machine set on the dough cycle, combine the yeast, water, honey, melted fat, salt, and 3½ cups of the flour. Mix until a soft dough forms.
  2. Check the dough consistency; if the dough sticks to your finger when you touch it lightly, add ¼ cup of the additional flour and mix for another minute. Check the dough again, adding the remaining ¼ cup of flour only if you need it; the dough should be soft, but not sticky.
  3. Knead for 6 to 8 minutes at medium speed in a stand mixer, or 10 minutes by hand, until it's smooth and bouncy.
  4. Cover the bowl and let rise for 1 hour, until doubled, or let the bread machine complete its cycle.
  5. Once the dough has risen, deflate it and divide into 10 pieces, roll into balls, and cover the pieces.
  6. Let them rest for 5 minutes before shaping the rolls into a a round or slightly oblong shape; the rolls should be about 2½ cm thick and around 14 cm long.
  7. Place the rolls onto a greased or parchment-lined baking sheet and cover with greased plastic. Allow the rolls to rise while turning the oven on and preheating to 200°C
  8. When the rolls are almost doubled in size, brush the tops and sides with egg wash. Using a greased knife, slash the rolls twice parallel to each other. Press down firmly with each slice.
  9. Bake for 20 to 22 minutes, until golden brown and the centres read 90°C with an instant-read thermometer. Remove from the oven and cool completely before using.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.