CEMITA ROLL
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
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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janelle Deloatche
[email protected]I'm not a huge fan of cemita rolls, but these ones were pretty good. I would definitely make them again.
Md Sakawat
[email protected]These rolls were a little bit of work to make, but they were definitely worth it. They're so delicious!
Sha Alam
[email protected]I've been looking for a good cemita roll recipe for a while, and this one is definitely the best I've tried.
Ebot Bruno
[email protected]These rolls are perfect for sandwiches! They're soft and fluffy, and they hold up well to all the fillings.
Abdul Manan Mugheri
[email protected]I made these rolls for a party, and they were a huge success! Everyone loved them.
Charlie Calvin
[email protected]These rolls were a little too salty for my taste. I think I'll reduce the amount of salt next time.
Geraldine Sanchell
[email protected]I followed the recipe exactly, but my rolls didn't turn out as good as I hoped. They were a little dry and dense.
MD Easin khan
[email protected]These are the best cemita rolls I've ever had! The flavor is amazing, and they're so soft and fluffy.
Zohir Mahieddine
[email protected]I've made these rolls a few times now, and they always turn out perfect. They're so easy to make, and they're always a crowd-pleaser.
Fred
[email protected]These cemita rolls were a hit at my party! They were so soft and fluffy, and the sesame seeds added a nice touch. I will definitely be making these again.