Cemita Roll Recipes

CEMITA ROLL

Cemita Roll image

This roll is used in Puebla, Mexico for a popular sandwich of the same name. It also would be good for a hamburger or pulled pork sandwich. The roll is sort of a cross between challah and brioche.

Provided by threeovens

Categories Breads

Time 2h50m

Yield 4-8 rolls, 4-8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups flour (9 oz)
1 teaspoon salt
2 tablespoons sugar
1 teaspoon yeast
2 eggs, room temperature
1/2 cup buttermilk
1/4 cup canola oil
1 tablespoon milk
1 tablespoon water
1 1/2 cups sesame seeds

Steps:

In a large bowl, combine the dry ingredients (flour,salt, sugar, yeast); whisk together the eggs and oil.
Heat the buttermilk over low heat until warm (110 degrees F); do not let boil!
Stir the buttermilk and egg mixture into the dry ingredients until liquid is incorporated; let stand 15 minutes.
On a lightly floured work surface, knead dough until smooth (it will still be a little sticky).
Place dough in a oiled bowl, cover and let rise until doubled, about 1 1/2 hours.
Depending on how large you want your rolls, divide the dough into eight or four balls, cover, and let rest 15 minutes.
Take each ball and flatten it to a disc; place each roll on a parchment paper lined baking sheet, a few inches apart.
Cover baking sheet and let rolls rise for 30 minutes.
Preheat ove to 400 degrees F; mix milk and water and brush the top of each roll and sprinkle with sesame seeds.
Bake rolls until lightly browned, about 20 minutes.
NOTE: Bread lasts a day, but freezes well.

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