Cemita Roll Receita

Unlock the flavor of Puebla, Mexico with these incredible Cemita rolls! A delightful cross between challah and brioche, these soft, slightly sweet rolls are the perfect foundation for the classic Cemita sandwich, or elevate your burgers and pulled pork to new heights. This recipe delivers perfectly golden-brown, fluffy rolls bursting with irresistible aroma. Get ready to impress!

Preparo 45 min

Cozimento 170 min

Calorias 714.8 kcal

Proteína 40g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Cemita Roll

Flour
1 teaspoon salt
1/4 cup (50g) granulated sugar
Yeast
2 large eggs
1 cup (240ml) buttermilk
Canola Oil
2 tablespoons milk
1 tablespoon water
sesame seeds (to taste)

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Como fazer Cemita Roll

In a large bowl, whisk together 4 cups (500g) all-purpose flour, 1/4 cup (50g) granulated sugar, 2 1/4 teaspoons (1 packet) active dry yeast, 1 teaspoon salt.
In a separate bowl, whisk together 2 large eggs, 1/2 cup (120ml) vegetable oil.
Gently warm 1 cup (240ml) buttermilk over low heat until warm to the touch (do not boil!).
Add the warm buttermilk and egg mixture to the dry ingredients, stirring until just combined. The dough will be sticky.
Cover the bowl and let the dough rest for 15 minutes.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
Place the dough in a lightly oiled large bowl, turning to coat. Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.
Gently punch down the dough. Divide it into 8 (for smaller rolls) or 4 (for larger rolls) equal pieces. Shape each piece into a ball and cover; let rest for 15 minutes.
On a lightly floured surface, flatten each dough ball into a 6-inch disc.
Place the rolls onto a parchment-lined baking sheet, leaving a few inches between each.
Cover the baking sheet and let the rolls rise for another 30 minutes.
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together 2 tablespoons milk and 1 tablespoon water. Brush the tops of the rolls with the milk mixture and sprinkle generously with sesame seeds.
Bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.