Pour in a mixing bowl the water at room temperature, vegetable oil, sugar sourdough starter. Use a dough whisk to mix all the ingredients until the sourdough starter dissolves almost completely in the mix.

Add the Bread flour and salt. Mix until there are no dry spots remaining in the dough.

Then get the dough out of the bowl and knead it on your working table for about 20 minutes or until the dough is soft and elastic.

Place the dough in a greased bowl and cover the dough with a plastic wrap or a plastic lid. Let the dough ferment in a warm place until it doubles in size or you can also place it in the fridge overnight.

The next morning, get the dough out of the fridge, and fold the dough on itself to degas it, then form a ball again and divide it in 6 equal pieces.

Make balls of dough making sure to stretch the dough again on itself as you shape them into a ball shape.

Roll the dough on the counter to add more tension and let the dough rest on the counter covered with a towel for about 10 minutes.

To shape the teleras get a ball of dough in your hands and roll it on your working table until you get a log shape then press the dough with your hand.

Use a greased wooden stick to press the dough to make the shape of the telera. Make sure to press well the dough to mark well the 2 lines of the telera shape on your dough.

Cover the dough with a plastic wrap or a plastic lid and let the dough proof for about 4 hours or until your dough has doubled in size.

When the dough is ready spray it with water and place it in a preheated oven at 375 degrees Fahrenheit or 190 degrees Celsius for about 40 min or until your telera rolls are golden brown.

When your rolls are ready take them out of the oven and place them on a cooling rack.