Cemita Roll

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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.

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Steps

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In a large bowl , combine the dry ingredients.

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Whisk together the eggs and oil.

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Heat the buttermilk over low heat until warm.

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Do not let boil !.

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Stir the buttermilk and egg mixture into the dry ingredients until liquid is incorporated.

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Let stand 15 minutes.

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On a lightly floured work surface , knead dough until smooth.

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Place dough in a oiled bowl , cover and let rise until doubled , about 1 1 / 2 hours.

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Depending on how large you want your rolls , divide the dough into eight or four balls , cover , and let rest 15 minutes.

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Take each ball and flatten it to a disc.

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Place each roll on a parchment paper lined baking sheet , a few inches apart.

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Cover baking sheet and let rolls rise for 30 minutes.

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Preheat ove to 400 degrees f.

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Mix milk and water and brush the top of each roll and sprinkle with sesame seeds.

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Bake rolls until lightly browned , about 20 minutes.

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Ingredients

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flour, salt, sugar, yeast, eggs, buttermilk, canola oil, milk, water, sesame seeds