Dough for Rolls and Teleras

Name: Dough for Rolls and Teleras
Prep time: 75 min
Cook time: 15 min
Yield: 15
Cuisine: Mexicana
Ingredients: 1/2 tablespoons dry yeast; 1 1/2 cups wheat flour; 1/2 teaspoons salt; 1 1/2 cups water; 8 cups wheat flour; 1 1/2 tablespoons dry yeast; 4 1/2 cups water; 200 grams dough, starter; water, for brushing

Alejandra Cota

Forget about waiting in line at the bakery; this dough is a traditional recipe that everyone should know how to cook. It will help you prepare totally delicious artisan rolls and teleras; bake them and try them fresh out of the oven. Better than those from the bakery.

Reviewed by Editorial Team of Kiwilimón

Published: 08-03-2017

Preparation

15 mins

Low

Preheat the oven to 230 °C. For the starter, in a bowl, mix the baking powder with the wheat flour, salt, and water; let it rest until it doubles in volume. Make a volcano with the flour and add the salt around it, then add the baking powder in the middle and mix with a little water; add the rest until you obtain a homogeneous dough. Incorporate the starter, kneading until you have an elastic and homogeneous dough that comes away from your hands. In a greased bowl, let the dough rest for 30 minutes covered. Using your fist, remove some air from the dough, weigh portions of 110 grams, and stretch with your hands to form the roll; with a knife, make a cut along the roll. For the teleras, shape into an oval and flatten with your hands; create lines with a thin stick by pressing down. Place on baking sheets and cover with a plastic bag to retain moisture; let rest until they double in volume. Remove the plastic bag and brush the teleras and rolls with water; bake for 15 minutes or until golden brown.