Telera Bread

Time: 20 minutes plus standing Bake: 15 minutes
Servings: 8

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Pan Telera, fresh from your own kitchen!

These soft, pillowy rolls, with their signature indentations, are not only a treat for the senses but also a source of pride in your baking skills. The golden hue, tempting aroma, and tender texture make them a perfect accompaniment to any meal or a standalone indulgence.

As you bite into these delights, savor the love and effort that went into crafting each roll. Share them with loved ones or enjoy them solo; either way, your homemade Pan Telera is a testament to the joy found in creating something truly special. ¡Buen provecho!


Nonstick cooking spray
2 cups bread flour
2 teaspoons rapid rise yeast
1 tablespoon honey
1 1/4 cups all-purpose flour plus additional for dusting
1/2 teaspoon fine sea salt
2 tablespoons salted butter, softened


1. Spray large bowl with cooking spray; line 2 rimmed baking pans with parchment paper. In small bowl, whisk 1/4 cup bread flour, yeast, honey and 1/3 cup warm water (temperature should be about 100°); let stand in warm place 30 minutes or until bubbling and doubled in size.

2. In bowl of stand mixer, whisk all-purpose flour, salt and remaining 1 3/4 cups bread flour; attach dough hook to mixer. With mixer on medium-low speed, add butter, bread flour-yeast mixture and 1 cup warm water; increase speed to medium and knead dough 2 minutes or until dough is soft and elastic.

3. On lightly floured work surface, form dough into a ball; place in prepared bowl, cover with plastic wrap and let stand in warm place 1 hour or until dough has almost doubled in size.

4. On lightly floured work surface, gently punch down dough; divide into 8 equal pieces and roll each piece into a ball. Cover dough balls with damp paper towel; let stand 15 minutes. Working with 1 ball at a time, press into 4 x 2 1/2 inch oval shape; make 2 lengthwise indentations, about 1 inch apart, in each oval using the handle of wooden spoon or drinking straw. Place ovals, 2 inches apart, on prepared pans; cover loosely with plastic wrap and let stand 30 minutes or until doubled in size.

5. Preheat oven to 400°. Brush rolls with 1 tablespoon water; bake 15 minutes or until golden brown, rotating pans once. Makes 8 pan telera.

Approximate nutritional values per serving (1 pan telera): 203 Calories, 3g Fat, 2g Saturated Fat, 8mg Cholesterol, 163mg Sodium, 36g Carbohydrates, 1g Fiber, 2g Sugars, 2g Added Sugars, 6g Protein

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