telera rolls
A flat, oval Mexican white roll with two lengthwise grooves across the top, a soft crumb and a thin, tender crust.
Telera is a Mexican wheat roll made from a simple yeast dough, shaped flat and oval and pressed twice along its length before baking so that three ridges form. The crumb is soft and fairly close, the crust thin and yielding rather than crisp, and the flavour stays mild. That softness and flat shape are what make it the classic bread for filled sandwiches, often toasted in a pan, because it soaks up fillings and sauces without falling apart or shattering when bitten. In German-speaking countries telera is hard to find, at most at bakeries with a Latin American range or in large cities; in the English-speaking world, especially North America, Mexican bakeries and supermarkets with a Latin American range stock it routinely. The dough is uncomplicated, so baking it yourself is an obvious option.
Substitute:
The closest match is a soft, flat white roll or a ciabatta roll that is not too crusty, split horizontally; soft milk rolls or burger buns also work but are sweeter and airier. Crusty rolls with a hard shell are a poor fit, because they shatter when filled and toasted and push the filling out.