Pueblo Mexico Cemita Bread Rolls
May 09, 2020
- Serving Size: 1 (52.1 g)
- Calories 91.8
- Total Fat - 5.2 g
- Saturated Fat - 1.8 g
- Cholesterol - 115.5 mg
- Sodium - 216.5 mg
- Total Carbohydrate - 6.2 g
- Dietary Fiber - 1.1 g
- Sugars - 0.2 g
- Protein - 5.4 g
- Calcium - 21 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Add yeast, sugar and water in a bowl and let it sit for 5 minutes until the yeast starts bubbling.
Put in a mixer bowl
Add yeast mix, flour, salt, 2 eggs and butter.
Mix for 3 minutes until you get a very smooth dough.
Now place the hook attachment and mix for another 5 minutes until you get soft dough.
The consistency will be that of cake batter.
Scrape the dough onto counter dusted with flour.
Keep sprinkling flour little at a time and knead the dough for 15 minutes.
You should have a soft and smooth dough, which is almost non sticky.
Grease a bowl with olive oil well,
And transfer the dough into the bowl.
Cover with damp cloth
Leave it near a warm place for about 2 hours until the dough rises to double the volume.
Punch down the dough and knead it 3 minutes inside the bowl itself.
Again add some more olive oil to the pan and dough, cover with damp cloth and let it rise again until double the volume.
After second rise,
Punch down the dough, briefly knead it and shape it into a snake
And cut in equal sized portions.
Roll each portion into small and smooth balls.
Place them on a baking tray lined with parchment paper.
Cover with cloth and let it rise for 30 minutes.
Preheat the oven to 400 degrees
Mix 1 egg
Brush egg wash on top of the buns. Sprinkle sesame seeds
Bake in preheated oven for about 18 to 20 minutes,
Until the bun is cooked and the skin of the bun is browned well.
Let the rolls cool on a wire rack for about 1 hour.
Tips & Variations
No special items needed.