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!
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.