1/1 Photo of Cemita Roll
2 hrs 50 mins
2 hrs 30 mins
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.
My Private Note
Units: US | Metric
- 1In a large bowl, combine the dry ingredients (flour,salt, sugar, yeast); whisk together the eggs and oil.
- 2Heat the buttermilk over low heat until warm (110 degrees F); do not let boil!
- 3Stir the buttermilk and egg mixture into the dry ingredients until liquid is incorporated; let stand 15 minutes.
- 4On a lightly floured work surface, knead dough until smooth (it will still be a little sticky).
- 5Place dough in a oiled bowl, cover and let rise until doubled, about 1 1/2 hours.
- 6Depending on how large you want your rolls, divide the dough into eight or four balls, cover, and let rest 15 minutes.
- 7Take each ball and flatten it to a disc; place each roll on a parchment paper lined baking sheet, a few inches apart.
- 8Cover baking sheet and let rolls rise for 30 minutes.
- 9Preheat ove to 400 degrees F; mix milk and water and brush the top of each roll and sprinkle with sesame seeds.
- 10Bake rolls until lightly browned, about 20 minutes.
- 11NOTE: Bread lasts a day, but freezes well.
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Nutritional Facts for Cemita Roll
Serving Size: 1 (99 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 714.8
- Calories from Fat 379
- Total Fat 42.1 g
- Saturated Fat 5.6 g
- Cholesterol 94.7 mg
- Sodium 658.3 mg
- Total Carbohydrate 68.0 g
- Dietary Fiber 7.9 g
- Sugars 8.1 g
- Protein 20.0 g