Cemita Roll

READY IN: 2hrs 50mins
Recipe by threeovens

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.

Top Review by valverdefankhauser

unas preguntas--semitas tiene s en mi lengua --no?--tambien se llama pan de levadura--in south texas we use yerba anise--anise seed--keep cooking

Ingredients Nutrition


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

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