Recipe: Cemita Roll
- This roll is intended for a cemita sandwich, though I find that it’s also darn good as a bun for hamburgers, as a home for barbecue or simply on its own, warm from the oven and slathered with cool butter.
- 2 cups (9 oz.) flour
- 1 teaspoon of salt
- 2 tablespoons of sugar
- 1 teaspoon of yeast
- 2 eggs at room temperature
- ½ cup of buttermilk
- ¼ cup of canola oil
- 1 tablespoon of milk
- 1 tablespoon of water
- ¼ cup of sesame seeds
- Mix all the dry ingredients together. Whisk the eggs together with the oil.Heat the buttermilk on low until it’s warm (110 degrees if you want to use a thermometer). Do not let it come to a boil!
- Stir into the dry ingredients the warm buttermilk, eggs and oil. Mix until the liquid is incorporated and then let it rest for 15 minutes.
- After it’s rested, knead the dough on a floured-surface until it’s smooth, though note that it will still be a bit sticky. That’s OK.
- Place the dough in an oiled bowl, cover it and let it rise until it’s doubled in size, about an hour and a half.
- Depending on how large you want your rolls to be, divide the dough into eight or four balls and let them rest, covered for 15 minutes.
- To shape the rolls, take each ball and then flatten it so it looks like a disc.
- Place each roll a few inches apart on a parchment-paper lined baking sheet. Cover the baking sheet and let the rolls rise for 30 minutes.
- Meanwhile, preheat the oven to 400 degrees.
- When rolls have risen, mix the milk and water and brush the top of each roll with the wash. then sprinkle with the sesame seeds. Bake the rolls for 20 minutes or until lightly browned.
- Note: Bread only lasts a day, but freezes well.
- And now that you have the rolls, you can make a cemita sandwich!
Recipe originally published at http://homesicktexan.blogspot.com/2009/05/how-to-make-cemita.html