Pueblo Mexico Cemita Bread Rolls

Step 1: Add yeast, sugar and water in a bowl and let it sit for 5 minutes until the yeast starts bubbling.

Step 2: Put in a mixer bowl

Step 3: Add yeast mix, flour, salt, 2 eggs and butter.

Step 4: Mix for 3 minutes until you get a very smooth dough.

Step 5: Now place the hook attachment and mix for another 5 minutes until you get soft dough.

Step 6: The consistency will be that of cake batter.

Step 7: Scrape the dough onto counter dusted with flour.

Step 8: Keep sprinkling flour little at a time and knead the dough for 15 minutes.

Step 9: You should have a soft and smooth dough, which is almost non sticky.

Step 10: Grease a bowl with olive oil well,

Step 11: And transfer the dough into the bowl.

Step 12: Cover with damp cloth

Step 13: Leave it near a warm place for about 2 hours until the dough rises to double the volume.

Step 14: Punch down the dough and knead it 3 minutes inside the bowl itself.

Step 15: Again add some more olive oil to the pan and dough, cover with damp cloth and let it rise again until double the volume.

Step 16: After second rise,

Step 17: Punch down the dough, briefly knead it and shape it into a snake

Step 18: And cut in equal sized portions.

Step 19: Roll each portion into small and smooth balls.

Step 20: Place them on a baking tray lined with parchment paper.

Step 21: Cover with cloth and let it rise for 30 minutes.

Step 22: Preheat the oven to 400 degrees

Step 23: Mix 1 egg

Step 24: Brush egg wash on top of the buns. Sprinkle sesame seeds

Step 25: Bake in preheated oven for about 18 to 20 minutes,

Step 26: Until the bun is cooked and the skin of the bun is browned well.

Step 27: Let the rolls cool on a wire rack for about 1 hour.