The telera roll is one of the most iconic Mexican breads. Made with all-purpose flour, yeast, water, and salt, it's known for its soft, pillowy crumb, lightly bronzed crust, and oval shape with two distinct ridges on top.
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Teleras are the classic choice for tortas, where they're sliced in half and filled with endless combinations of meats, cheeses, and vegetables.
They can also be used for tortas ahogadas, or sliced and fried for dishes like capirotada or bread pudding.
Originally inspired by the humble telera cordobesa from Spain, the recipe was later adapted with bolillo dough.
The name "telera" is often said to come from tres hileras ("three rows"), referring to its signature top ridges.
How to Make Telera Roll
Note: Full instructions are provided in the recipe card below.
In a medium bowl, add 1 cup of flour, yeast, and 1 cup of slightly warm water, about 110° F and 115° F; use a kitchen thermometer for accuracy. Using a rubber spatula, mix to combine.
Let the yeast mixture sit for about 15 minutes until it doubles in size. Combine the remaining flour, sugar, and salt in the center of a clean work surface or a 30 qt. standard-weight mixing bowl. Make a well in the center of the flour mixture about 4 inches wide.
Add the yeast mixture and the shortening into the well; use your hand to incorporate the dry mixture into the wet mixture a little at a time until somewhat incorporated.
Next, pour in the warm water while using your hand to combine the ingredients into a homogeneous mixture.
Knead the dough until you have a smooth and elastic dough that releases from the work surface or the bowl, about 10 to 15 minutes.
If you find your dough sticking to your work surface after kneading it, you can try drizzling oil rather than flour to help it release itself from the surface.
The oil will create a barrier between the dough and the surface, making it easier to work with. Just be sure to use a light hand when adding the oil, as too much can make the dough greasy and difficult to work with.
When the bread dough has been kneaded to the perfect consistency, cover it with a clean kitchen towel and rest for at least 30 minutes or until it's nearly doubled in bulk.
Once the dough has rested, gently punch it down, deflating the dough. Divide the bread dough into 110g equal pieces. Use a kitchen scale for accuracy. Roll each piece into a ball, cover it with a towel, and let it rest for 5 minutes.
Take one of the dough balls and coat both sides with a generous amount of flour. Be sure to evenly distribute the flour as you work to prevent the dough from sticking to the surface or rolling pin.
Then, place the dough ball onto a clean surface. Use a small fondant rolling pin ( about 1-inch diameter) or your hand to stretch the dough towards the ends;
This should form a slightly oval shape about 5 to 6 inches long, depending on how large you want it to be. Repeat this process with the remaining dough balls, coating each with flour before shaping.
Using the fondant rolling pin or a wooden spoon handle, press two deep marks on the long part of the dough, all the way to the bottom without cutting through, visually dividing it into three long sections.
Repeat this process twice to achieve the Telera rolls shape with three divisions.
Once the dough has been shaped, place it onto a baking sheet pan that has been dusted with flour or lined with parchment paper, cover it with a towel, and let rise until almost doubled in size, about 25 to 30 minutes.
Fifteen minutes before baking your bread dough, preheat your oven to 400 °F, and bake the telera rolls for 20 minutes or until the internal temperature of the bread reaches 190 °F.
When the Telera is done, remove them from the baking sheet to cool on a wire rack.
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Storage, Make Ahead, & Freezing
Storage: Keep cooled rolls in an airtight container or bread bag at room temperature for up to 3 days.
Make Ahead: You can refrigerate the dough overnight for a slow rise that develops deeper flavor. Bring it to room temperature before shaping and baking.
Freezing: Baked rolls freeze well. Wrap individually in plastic wrap, place in a freezer bag, and store for up to 2 months. To serve, thaw at room temperature and refresh in a warm oven for a few minutes.
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Recipe
Easy Telera Roll
Equipment
Ingredients
For the Dough:
- 875 g ( about 7 cups) bread flour or all-purpose flour
- 452 ml ( about 2 cups) warm water (110⁰F and 115°F), as needed
- 18 g (4 teaspoons) Himalayan or kosher salt
- 34 g ( about 2-½ tablespoons) granulated sugar
- 40 g (3 tablespoons) shortening such as Crisco softened to room temperature
For the Pre - Ferment dough:
- 125 g (1 cup) bread flour or all-purpose flour, spooned and leveled
- 226 ml ( 1 cup) warm water (110 ⁰F to 115°F)
- 10 g (about 3 teaspoons) instant dry yeast
Instructions
Pre-Ferment the yeast:
- In a medium bowl, add 1 cup of flour, yeast, and 1 cup of slightly warm water, about 110° F and 115° F; use a kitchen thermometer for accuracy. Using a rubber spatula, mix to combine. Let the yeast mixture sit for about 15 minutes until it doubles in size.
Make the dough & let it Rest:
- Combine the remaining flour, sugar, and salt in the center of a clean work surface or a 30 qt. standard-weight mixing bowl. Make a well in the center of the flour mixture about 4 inches wide.
- Add the yeast mixture and the shortening into the well; use your hand to incorporate the dry mixture into the wet mixture a little at a time until somewhat incorporated. Next, pour in the warm water while using your hand to combine the ingredients into a homogeneous mixture.
- Knead the dough until you have a smooth and elastic dough that releases from the work surface or the bowl, about 10 to 15 minutes. If you find your dough sticking to your work surface after kneading it, you can try drizzling a bit of oil rather than flour to help it release itself from the surface.
- The oil will create a barrier between the dough and the surface, making it easier to work with. Just be sure to use a light hand when adding the oil, as too much can make the dough greasy and difficult to work with. When the bread dough has been kneaded to the perfect consistency, cover it with a clean kitchen towel and rest for at least 30 minutes or until it's nearly doubled in bulk.
Divide the dough & Shape it:
- Once the dough has rested, gently punch it down, deflating the dough. Divide bread dough into 110g equal pieces. Use a kitchen scale for accuracy. Roll each piece into a ball, cover it with a towel, and let it rest for 5 minutes.
- Take one of the dough balls and coat both sides with a generous amount of flour. Be sure to evenly distribute the flour as you work to prevent the dough from sticking to the surface or rolling pin.
- Then, place the dough ball onto a clean surface. Use a small fondant rolling pin ( about 1-inch diameter) or your hand to stretch out the dough towards the ends just a bit; this should form a slightly oval shape that is about 5 to 6 inches long, depending on how large you want them to be. Repeat this process with the remaining dough balls, coating each one with flour before shaping.
Make the Indentations & let it Rest:
- Using the fondant rolling pin or a wooden spoon handle, press two deep marks on the long part of the dough, all the way to the bottom without cutting through, visually dividing it into three long sections. Repeat this process twice to achieve the Telera rolls shape with three divisions.
Bake & Cool:
- Once the dough has been shaped, place it onto a baking sheet pan that has been dusted with flour or lined with parchment paper, cover it with a towel, and let rise until almost doubled in size, about 25 to 30 minutes. Fifteen minutes before baking your bread dough, preheat your oven to 400 °F, and bake the telera rolls for 20 minutes or until the internal temperature of the bread reaches 190 °F. When the Telera is done, remove them from the baking sheet to cool on a wire rack.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
