Yesterday in our regular grocery store bakery I spied -- Telera Rolls. Also called Mexican Torta Rolls as well as Flat Bread Rolls; they are not Bolillos (Mexican French Rolls). Teleras are used for making tortas (Mexican sandwiches), but I can find no recipe for baking them at home. I really like them. Round (approx. 5” x 6”), soft inside & out, made with whole wheat flour, without a lot of bulk bread in the middle which makes them perfect for stuffing with fillings of your choice. My generic store brand was lightly dusted on the top with flour.
In contrast, Bolillos are slightly crisp (but not hard) on the outside, soft on the inside and oblong shaped. One reference cited a possible recipe in Diana Kennedy’s “The Art of Mexican Cooking”. If someone owns this cookbook, could you please verify that a recipe for Telera Rolls is indeed inside? I’ve checked every reference I saw on the net in addition to Mexican cookbooks I have at home. I found plenty of torta sandwich filling recipes, but no recipe for the actual roll. Every instruction said to buy the rolls at the store.
Luckily, I do have access to commercially-made. Local panaderias (Mexican bakeries) abound here. I’m taken aback that the web info is sparse to nonexistent on these widely recognized, very popular sandwich rolls.
BTW, if Torta Rolls are new to you, you don’t have to crave Mexican to enjoy them. I put deli counter cold cuts in mine yesterday and was very happy with the results. They are very versatile – like an oven fresh large sized burger bun – but better.