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
Step by Step Method
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.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use fresh yeast for the best results.
- For a richer flavor, use extra-virgin olive oil.
- Replace the butter with coconut oil for a dairy-free option. Coconut oil has healthy fats and is a great alternative to butter.
- Replace the eggs with chia eggs for a vegan option. Chia eggs are a great source of protein and are a great egg substitute for vegan baking.
Garlic and Herb Cemita Bread Rolls Add 2 cloves of minced garlic, 2 tablespoons of chopped fresh herbs (such as parsley, oregano, or basil) to the dough before kneading. Omit the sesame seeds and brush the rolls with garlic-infused olive oil before baking.
Mexican Street Corn Salad - A delicious and easy to make side dish that goes perfectly with the Pueblo Mexico Cemita Bread Rolls. This salad is made with corn, mayo, chili powder, and Cotija cheese, giving it a unique and delicious flavor. The corn and cheese pair perfectly with the bread rolls, making it the perfect accompaniment.
Mexican Rice: This delicious and easy to make side dish is the perfect accompaniment to the Mexican Street Corn Salad and Pueblo Mexico Cemita Bread Rolls. The rice is cooked with garlic, onion, tomatoes, and spices, giving it a unique and flavorful taste. This dish is also a great source of protein, making it a great addition to any meal.
Q: How long should I knead the dough?
A: Knead the dough for 15 minutes until it is soft and smooth, and almost non-sticky.
Q: What temperature should I bake the dough?
A: Preheat the oven to 375°F and bake the dough for 20-25 minutes until golden brown.
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The traditional cemita bread rolls of Puebla, Mexico are said to have been invented by a local baker, Señor Cemita, in the 1940s.
The Puebla cemita bread rolls have become well-known thanks to celebrity chef Rick Bayless, who has featured them on his show Mexico: One Plate at a Time.