Telera buns

Warm the water to 100 to 110F, a little warmer than body temperature.

Add the instant yeast and a couple of tablespoons of sugar. Optionally let sit about 10 minutes until foamy to confirm the yeast is active.

Tare a bowl on a digital scale and weigh 420 g all purpose flour.

Add a little melted pork lard (or vegetable oil) and a couple of rounded tablespoons of Diamond Crystal salt, then the foamy yeast mixture.

Knead in the mixer about 5 minutes (about 10 by hand) until a soft, smooth, elastic dough pulls away from the sides.

Turn out onto a little flour; by hand, fold down and press out and away until smooth and resilient.

Oil a bowl, turn the dough to coat, cover with a towel and leave in a warm place until doubled, about an hour.

Check by pressing: the indentation should slowly come back. Alternatively rise overnight in the refrigerator under plastic wrap for more flavor, then warm a couple of hours before continuing.

Press out the air, cut into six even pieces (halve, then roll into a log), weighing them if you like.

On a little flour, cup a hand around each piece and roll into a tight ball. Rest about 15 minutes to relax.

On a lightly floured board (flour tossed from the side), press and gently pull each ball into an oval about 5 by 3 inches; place on a parchment-lined baking sheet.

With a lightly floured wooden chopstick, press two very deep indentations about an inch apart into each oval, making the three humps.

Cover with a towel and proof about 30 minutes until puffy and about doubled. Heat the oven to 400.

Bake in the middle of the 400 degree oven 18 to 20 minutes, until crusty and golden.