These soft and fluffy telera rolls will take your favorite sandwiches to a whole new level. Forget about store-bought rolls and enjoy this fresh and hot Mexican bread straight from the oven.

Telera is a Mexican type of bread made from wheat flour, water, yeast, oil, and salt. They are used to make tortas which are Mexican sandwiches stuffed with various meats, cheese, vegetables, and other condiments.

Each dough ball is flattened with the palm of the hand to give it an oval shape. The classic telera shape is achieved by making two deep marks on top using a rolling pin or wooden spoon ladle.

During proofing, the rolls are dusted with flour to pull off their signature look. Unlike bolillos with a tough crust, teleras are super soft and light, almost pillow-like, inside and out.

A telera roll opened to see its soft and fluffy texture.

Ingredients

  • Flour: I like to use bread flour in this recipe because of the higher protein content. Higher protein means more gluten, which gives the rolls a fluffier bite, chewier texture, and better structure. All-purpose flour will work as well, but the buns won’t rise as much.
  • Yeast: Both active dry yeast and instant yeast will work for this recipe.
  • Water: Lukewarm water works best to activate the yeast and bind all the ingredients to form a dough.
  • Oil: I use vegetable oil for softer and fluffier rolls. Some recipes use melted lard, butter, or vegetable shortening.
  • Sugar: Adding a bit of sugar helps speed up the yeast activation process and gives the buns a golden color.
  • Salt: A pinch of salt enhances the flavor of the rolls by a lot.
Ingredients for telera rolls placed on a kitchen surface and labeled with names.

How To Make Telera Rolls

In a medium mixing bowl place 1 cup of lukewarm water, sugar, yeast, and  ⅓ cup of flour.

Mix to combine and allow to rest for 10-15 minutes or until the mixture will triple in size and become bubbly and foamy.

In the bowl of a stand mixer place the remaining flour and water. Add oil and salt and mix for 2 minutes or until the ingredients are slightly combined.

The ingredients for the dough lightly combined in a mixing bowl.

Add to the bowl the yeast starter and use the hook to knead for 6-7 minutes at medium speed until the dough is nicely elastic and doesn’t stick to the bowl sides.

The dough fully kneaded inside a mixing bowl.

Slightly oil your hands and form a ball with the dough, place it in a greased large bowl and let it rest in a warm environment until it doubles in size.

After the resting time, lightly flour your hands and punch the dough to release the gas.

Transfer the dough to a floured working surface and then divide it into 6 equal pieces.

The dough dividen in 6 equal parts.

Make dough balls and place them on a floured surface. Dust them with flour and cover them with cling film. Rest for 15 minutes.

The dough balls on a floured kitchen surface.

Flour your working surface, take one dough ball, and flatten it a bit with your hands to give the dough an oval shape.

Flatteing the dough with hands.

Now, use a thin rolling pin or a wooden spoon handle to make two deep marks on the top, pressing almost all the way through but without cutting the dough.

This will create the classic telera shape with its three long sections.

Giving the distinctive shape to a telera roll with the handle of a wooden spoon.

As you shape them, place the unbaked buns on a floured baking sheet and repeat the steps with the remaining dough balls.

Pro Tip: Make sure you place the buns at least 2 inches apart from each other so they won’t stick when they raise.

The unbaked telera rolls placed on a baking tray.

Slightly dust the buns and cover them with cling film or with a clean kitchen towel. Let them rest for 30 minutes or until almost doubled in size.

Teleras after proofing for 30 minutes.

Preheat your oven to 400°F/200°C. Carefully remove the cling film and bake the rolls for 15 to 18 minutes or until nicely golden brown.

Telera rolls fully baked in a baking tray.

Once done, transfer all baked rolls to a wire cooling rack and allow them to cool down completely.

Useful Notes

  • Add a little bit more water or flour to get the perfect dough consistency. Remember to do it in small increments.
  • The dough may not rise properly if it’s too cold. To ensure a good rise, let the dough proof in the warmest room at your house or you can turn on the lights in your oven and use it as a proofing camera.
  • Don’t skip any of the resting and proofing steps as they are essential for that classic telera texture—soft, light, and fluffy.
  • Dust the tops of the buns with a bit of flour before baking for a nice contrast with the crust.
Teleras rolls placed on a cooling wire rack.

Serving Suggestions

  • Despite their soft crumb, these buns can carry all the ingredients of the classic torta de jamón or of this rich torta cubana made with breaded pork, sausages, ham, and cheese.
  • Make some pambazos by coating the soft rolls with guajillo sauce and stuffing them with chorizo, diced potatoes, lots of queso fresco, and your favorite salsa.
  • Fill your rolls with heaps of chilorio and don’t forget to stuff some pickled onions and salsa.
  • Not a fan of pork? Tinga de pollo is a delicious shredded chicken dish cooked in a chipotle sauce that would be perfect to stuff into these savory rolls.

Storage

You can store the leftover rolls from 3 to 5 days on your countertop in an airtight container. You can also wrap each roll tightly with cling film and store them in the freezer for up to 3 months.

Once ready to eat, thaw the rolls overnight at room temperature and briefly reheat them in the oven at 390°F/180°C for 10 minutes.

FAQ

What is the difference between bolillo and telera?

Bolillos have a hard crust and chewy crumb, while teleras are ultra soft with no crunchy outer shell. Bolillos are also thin and oblong like a football, while teleras have a round/oval shape with 3 lines on top. Both types of bread can be used to make tortas (Mexican sandwiches).

Is this recipe vegan?

Yes. Because we’re not using any animal product like lard or butter, our teleras recipe is vegan and also dairy-free!

More Bread Recipes

Hope You liked this typical Mexican bread recipe. Let me know below in the comments if you made it and how it turned out! Remember also to rate the recipe and follow this blog on PinterestInstagramYouTube, and Facebook.

Video

Telera roll recipe.

Teleras Rolls

6 telera rolls
This classic teleras recipe is made with just 6 ingredients and have a soft and light, almost pillow-like texture. Use these rolls to make your favorite sandwiches!
prep 30 minutes
cook 15 minutes
Proofing time 2 hours
total 2 hours 45 minutes

Ingredients 

  • 3 ½ cups bread flour
  • 2 ¼ tsp yeast
  • 1 ⅓ cups lukewarm water
  • 1 ½ Tbsp vegetable oil
  • 4 tsp sugar
  • ½ Tbsp salt

Instructions
 

Make the starter

  • Place 1 cup lukewarm water, sugar, yeast, and ⅓ cup of flour in a medium bowl.
  • Mix to combine and allow to rest for 10-15 minutes or until the mixture will triple in size and become bubbly and foamy.

Make the dough & proof

  • In the bowl of a stand mixer place the remaining flour and water. Add oil and salt and mix for 2 minutes or until the ingredients are slightly combined.
  • Add to the bowl the yeast starter and use the hook to knead for 6-7 minutes at medium speed until the dough is nicely elastic and doesn’t stick to the bowl sides.
  • Slightly oil your hands and form a ball with the dough, place it in a greased large bowl and let it rest in a warm environment until it doubles in size (about 1 hour).

Shape & proof the rolls

  • After the resting time, lightly flour your hands and punch the dough to release the gas.
  • Transfer the dough to a floured working surface and then divide it into 6 equal pieces.
  • Make dough balls and place them on a floured surface. Dust them with flour and cover them with cling film. Rest for 15 minutes.
  • Flour your working surface, take one dough ball, and flatten it a bit with your hands to give the dough an oval shape.
  • Now, use a thin rolling pin or a wooden spoon handle to make two deep marks on the top, pressing almost all the way through but without cutting the dough.
  • As you make them, place the unbaked buns on a floured baking sheet 2 inches apart from each other, and repeat the steps with the remaining dough balls.
  • Slightly dust the buns and cover them with cling film or with a clean kitchen towel. Let them rest for 30 minutes or until almost doubled in size.

Bake

  • Preheat your oven to 400°F/200°C. Carefully remove the cling film and bake the rolls for 15 to 18 minutes or until nicely golden brown.
  • Once done, transfer all baked rolls to a wire cooling rack and allow them to cool down completely.

Notes

  • The dough may not rise properly if it’s too cold. To ensure a good rise, let the dough proof in the warmest room at your house or you can turn on the lights in your oven and use it as a proofing camera.
  • Don’t skip any of the resting and proofing steps as they are essential for that classic telera texture—soft, light, and fluffy.
  • Teleras last up to 5 days on your countertop in an airtight container. You can also wrap each roll tightly with cling film and store them in the freezer for up to 3 months.
Nutrition Information
Serving: 1 telera roll | Calories: 319kcal | Carbohydrates: 57g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 588mg | Potassium: 116mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 1mg
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Maricruz Avalos Flores is a Mexican cook and photographer living in Italy where she shares authentic Mexican & Italian recipes that can be easily made at home using easy-to-find ingredients.

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One Comment

  1. 5 stars
    As soon as I saw your recipe in my feed I went and made it because I had all ingredients in my pantry, I must say it was easier than it looked and I am now enjoying soft and warm telera rolls right in my kitchen with a large cup of cafe con leche. Thank you so much for bringing so many memories from my childhood!