Mexican Telera Roll Recipe

How To Make The Best Mexican Teleras (Vegan …

WEBFeb 28, 2019 · Turn the speed up to low, then slowly pour in the yeast mixture and knead for one minute. Pour in the 1 1/2 cup of warm water …

Rating: 4/5(8)
1. Start by blooming your yeast. In a measuring cup with 1/2 cup of slightly hot water (not warm but not scalding hot either or it will kill the yeast) stir together 1 teaspoon of sugar and the yeast. Let this mixture sit for about 15 minutes until it is nice and bubbly. If your yeast didn’t grow, the water might have been too hot.
2. In a large bowl, whisk together the flour, 1 tablespoons of sugar, and the salt then pour this mixture into a stand mixer bowl fitted with the hook attachment.
3. Turn the speed up to low, then slowly pour in the yeast mixture and knead for one minute. Pour in the 1 1/2 cup of warm water then slowly turn up the speed to medium and let knead for 1 more minute, then add the vegetable shortening. After a minute turn the speed up to high, and let the dough knead for 4-5 minutes, until the dough comes together into a smooth ball.
4. Lightly grease a large bowl with a quick spray of non-stick cooking spray and turn the dough out into the bowl. Cover the bowl with plastic wrap and set in a warm place to hang out for about an hour and a half to double in size.

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Mexican Telera Rolls Recipe Savor the Flavour

WEBMay 28, 2021 · Add the sugar and melted lard, then pour in half of the water and mix to form a dry dough. Gradually add more water and mix until the …

Rating: 5/5(4)
1. 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.
2. 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.
3. 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.
4. 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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