These nicely bronzed ovals–pillowy, ridged and smudged with flour–are the classic rolls for most Mexican tortas. The mass-produced ones that blanket Mexico (and most Mexican-American bakeries and groceries) serve little purpose other than encasing torta deliciousness. But when made from scratch (especially if you leave the dough to rise and develop flavor overnight), teleras can take an amazing torta experience to an even higher level.
Here's the recipe!👇
https://www.rickbayless.com/recipe/teleras/
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00:00 Rick's Intro to Telera Buns
00:45 Starting the Dough
03:11 Rick's Tips!
03:58 Adding Pork Lard, Water, Yeast
05:00 Kneading in the Mixer
05:56 Hand Kneading and Folding the Dough
06:58 Time for a Rest!
07:15 Back from the Nap
08:12 Dough Cutting and Shaping
11:30 Adding the Telera's Iconic Indentations
12:56 Time to Bake!