Ingredients for 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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How to Make 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.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
32g
Fat
28g
Carbs
22g
