Mexican Telera Sandwich Recipes
PAN TELERA - TORTA ROLLS RECIPE - (4.4/5)
Provided by MJH
Number Of Ingredients 5
Steps:
- Activate the yeast by sprinkling it into 1/4 cup lukewarm water and wait for it to begin foaming (about five to ten minutes). Meanwhile, combine the flour, salt and sugar in a large mixing bowl and mix well. Create a well in the center of these ingredients, pour in the dissolved yeast and the remaining 2 1/4 cups water, and mix the mixture thoroughly until all ingredients are well combined. It will form a sticky dough. If dough is too dry, add more water, up to 1/4 cup a teaspoon at a time. Do not knead the dough. Cover the dough with a damp cloth and let it sit in a warm, draft free place for about two hours, until it has roughly doubled in size. Punch down the dough and knead it for several minutes on a floured board. Note that the longer you knead it the finer the texture of the final product will be, as the kneading rids the dough of large air bubbles and develops the gluten framework. Dust your hands and the board with more flour as you work, to keep it from sticking. You'll know when the dough has been kneaded enough as it takes on a smooth and satiny appearance. About 5 or 10 minutes usually does the trick. Divide the dough into 20 equal-sized pieces. Brush them with vegetable oil, dust lightly with flour, and flatten each piece evenly with your hand. They should be about 1-inch thick, and a round or slightly oblong shape. Lightly score the top lengthwise in two evenly spaced places, using the edge of a very dull knife or the edge of your hand. This will visually form the dough into three sections. Do not score too deeply. Place the rolls on baking sheets, cover them and set them in a warm place until they are somewhat less than doubled in bulk. Bake them in a preheated 360ºF oven until they are golden brown, about 30 minutes. Because oven thermometers vary in their accuracy, start checking the rolls after about 20 minutes so they don't get too brown. The finished product should have a thin crust on the outside and be soft within. Once they are cool, they can be frozen and will last for about a month in the freezer.
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- Pour the flour into a mixing bowl. Pour the salt and yeast on opposite sides of the bowl and mix each one into the flour. Keeping the salt separate from the yeast is the goal.
- Add the melted lard and the sugar and mix until combined. Add half of the water and mix to form a dough, then gradually trickle in the rest and mix to form a slightly sticky dough.
- Turn the dough onto a floured surface and knead for 10-15 minutes, until the dough passes the windowpane test. Do this by breaking off a piece and gently stretching it as thin as you can. It should be translucent without tearing. If it isn't, knead a little longer and check again.
- Shape the dough into a ball, place it in a buttered bowl, and cover it with plastic wrap. Let it prove at room temperature until doubled in size, about 1 hour.
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