Recipes > Cemitas Find A Store Cemitas Originating from Puebla, Mexico, these slightly sweet sandwich rolls are a great vehicle for sandwiches or served warm with a slab of butter at your next meal. Yield 6 rolls Print Recipe Pin Recipe 0 Reviews Ingredients2 1/2 cups (313g) all-purpose flour2 tablespoons (24g) granulated sugar1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast1 1/2 teaspoons (4.5g) kosher salt (see note)1/2 cup (120g) whole milk1/4 cup (57g) unsalted butter2 large (100g) eggsEgg wash1 tablespoon (15g) water1 large (50g) egg InstructionsIn a large bowl, whisk together flour, sugar, yeast, and salt. Make a well in center. In a small saucepan, heat milk and butter over medium heat, stirring occasionally, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture and 2 eggs (100 grams) to flour mixture, and stir until combined. Cover and let stand for 15 minutes. Turn out dough onto a heavily floured surface, and knead until dough is smooth and elastic, 6 to 8 minutes. (Dough will still be lightly tacky.) Shape dough into a round.Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes. Line a baking sheet with parchment paper. Divide dough into 6 portions (about 110 grams each). On a work surface, using a cupped hand, roll each portion of dough into a tight round; transfer to prepared pan. Lightly flatten each roll with your hand. (Rolls should still be about 1½ inches thick.) Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 25 to 30 minutes. Preheat oven to 400°F (200°C).In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Lightly brush each roll with egg wash; sprinkle sesame seeds on top as desired. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 8 to 10 minutes, covering with foil during final 2 minutes of baking to prevent excess browning. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days. NotesSalt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe. Recipe by Bake From Scratch. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
