Telera

Ingredients

• 420 g all-purpose flour
• 302 g lukewarm water
• 9 g instant or active dry yeast (1 packet)
• 25 g sugar
• 25 g melted rendered pork lard or vegetable oil
• 10 g tsp salt

Directions

1. Mix Dough: In a stand mixer, combine yeast, lukewarm water, sugar, flour, oil (or lard), and salt. Mix on low for 1-2 minutes, then knead on medium for ~8 minutes until smooth and elastic.
2. First Rise: Lightly oil dough and bowl, flip dough to coat, cover, and let rise in a warm spot until doubled (about 1 hour).
3. Shape: Punch down, flour surface, divide into 6 pieces, roll into balls, and rest covered for 15 minutes.
4. Form Buns: Flatten each ball into a 5x3" oval. Place on parchment-lined sheet, spaced apart. Press two deep indentations lengthwise with a floured chopstick.
5. Second Rise: Lightly flour buns, cover, and let rise until nearly doubled (about 30 minutes).
6. Bake: Preheat oven to 400°F. Bake 19-22 minutes until golden brown.

Chef's Notes

• Remove the bain marie at the halfway point to allow the rolls to brown more fully
• Chopstick may not be wide enough to make the indentations necessary - consider alternatives, like a round spoon handle
• You can add some flour to the proofing yeast to make a preferment

Baking Timeline

Step	Direction	Time (min)	Notes
1	Proof yeast	5	In stand mixer bowl
2	Dry ingredients + fats, knead	8	Stand mixer
3	Remove, ball, cover, proof	60	Proof #1
4	De-gas, divide (6x), shape, rest	15	Bench, covered
5	Flatten, oval shape, crease with chopstick, cover, proof	30	Parchment-lined half-sheet
6	Spray and bake	22	Include bain marie (remove halfway)