Cemita Roll
- Ready In:
- 2hrs 50mins
- Ingredients:
- 10
- Yields:
-
4 rolls
- Serves:
- 4-8
ingredients
- 473.18 ml flour (9 oz)
- 4.92 ml salt
- 29.58 ml sugar
- 4.92 ml yeast
- 2 eggs, room temperature
- 118.29 ml buttermilk
- 59.14 ml canola oil
- 14.79 ml milk
- 14.79 ml water
- 331.22 ml sesame seeds
directions
- 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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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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