Monday, January 9, 2012

Cemitas Roll

Use rolls the same day they're made. They freeze well, too.

2 cups (9 ounces) flour
1 teaspoon of salt
2 T white granulated sugar
1 teaspoon yeast
2 eggs, room temperature
1/2 cup buttermilk
1/4 cup canola oil
1 T milk
1 T water
1/4 cup of sesame seeds

Preparing the dough:
Mix all the dry ingredients together. Whisk the eggs together with the oil. Heat the buttermilk on low until it’s warm (110 degrees). Do not let it come to a boil.

Stir buttermilk, eggs and oil into the dry ingredients. Mix until the liquid is incorporated and then let it rest for 15 minutes.

After it’s rested, knead the dough on a floured surface until it’s smooth, but sticky.

Place the dough in an oiled bowl, cover it and let it rise until it’s doubled in size, about an hour and a half.

Depending on how large you want your rolls to be, divide the dough into eight or four balls and let them rest, covered for 15 minutes.

To shape the rolls, take each ball and then flatten it so it looks like a disc.

Place each roll a few inches apart on a parchment-lined baking sheet. Cover the baking sheet and let the rolls rise for 30 minutes.

Preheat the oven to 400 degrees F.

When rolls have risen, mix the milk and water and brush the top of each roll with the wash. Sprinkle with the sesame seeds. Bake the rolls for 20 minutes or until lightly browned.


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