>> title: Teleras
>> category: Breads
>> tags: bread, mexican, rolls, soft, oven
>> counters: Panadería
>> aka: telera, teleras, telera roll, pan telera, mexican sandwich roll, torta bread
>> pairs-with: bolillos
>> servings: 8
>> time: 2 hr 55 min
>> slack: narrow — the two creases only survive an oven if the ovals were proofed forty-five minutes and no longer; past that they puff out into a plain roll

>> step: stir, stand 10 min
Stir @warm water{1 1/4%cup}(300 mL; 105°F) with @instant yeast{2%tsp}(6 g) and @granulated sugar{2%Tbs}(25 g), then let it ~stand{10%min}.

>> step: add flour, salt and lard, knead 10 min
Add @all-purpose flour{4%cup}(480 g), @table salt{2%tsp}(12 g) and @lard{3%Tbs}(40 g) to @&(~1)yeast water{}, then ~knead{10%min} to a soft, satiny dough.

>> step: rise until doubled
Let @&(~1)dough{} ~rise{90%min} until doubled.

>> step: shape 8 ovals, crease twice, proof 45 min
Divide @&(~1)risen dough{} into 8, flatten each into a wide oval, press two deep creases down the length with the edge of a dowel to leave three lobes, and ~proof{45%min}.

>> step: bake at 400°F 18 min
Bake @&(~1)proofed rolls{} at 400°F for ~bake{18%min}, no steam, until pale gold and soft-crusted.