Tuesday, April 4, 2017

Cemita Rolls/Mexican Cemita Sandwich Buns

Mexican Cemita Buns are used to make a sandwich which is very popular in the Puebla region of the country. There they make the Cemitas Poblana, which is a sandwich is filled with sliced avocado, meat, panela cheese or sometimes quesillo cheese, onions, a herb called pápalo and red sauce.These buns may look like regular sesame topped burger buns but they’re nothing like it. The Cemita, which is the name given to the bread and the sandwich made with it, is made with a brioche-like enriched dough that has a crunchy outside but is soft inside.Kenji Lopez-Alt whose recipe I adapted for my recipe, describes the Cemita as “sweet and savory flavor with a dense-yet-light crumb that can stand up to stacks and stacks of toppings without disintegrating or losing its tenderness”.

Cemita buns,Mexican Sandwich buns

These buns are usually made with lard or butter but Kenji Lopez-Alt uses heavy cream in his recipe since he feels it produces a softer and richer crumb. I replaced the heavy cream with half cream  and half milk. I used 2 eggs but left out the egg wash and used milk instead. I also cut the sugar by half and left out the sprinkling of coarse sea salt. I also ended up using about 1/2 a cup more of flour than suggested because what we need to make Cemita buns is a sticky dough and not a wet dough. You might have noticed that am running a month of blogging marathon with A-Z baking around the world as theme, hence i was supposed to blog about the letter 'C'. Am posting this fantastic Mexican Sesame Seeds Sandwich rolls aka Cemita Buns under this theme.

Mexican Sesame Seeds Buns, Cemita Rolls

3cups All-purpose flour
1/2cup Cream 
1/2cup Milk
2Eggs
1tsp Instant yeast
3/4tsp Salt
1+ 1/2tbsp Sugar
Milk for brushing
1/3 to 1/2cup Sesame seeds

Take the flour, the cream, milk, eggs, yeast, salt, and sugar in the bowl. Knead everything well until the dough turns sticky.

If the dough seems more batter like then add a little more flour until the desired consistency is achieved. Dont add more flour, however the dough will be sticky.

Transfer dough to a large mixing bowl, cover and let it rise at room temperature for about 2 hours.

Lightly flour the dough, then put it on your work surface. Lightly press down the dough and shape it into a thick rope. Cut this into 6 equal portions with a knife.

Shape the balls into smooth rounds and place them on a parchment lined baking tray, leaving a little space between them.

Cover and set aside at room temperature for 45 minutes to an hour until they have risen a bit. Preheat the oven to 400F.

Brush the buns with milk and sprinkle the tops with a generous amount of sesame seeds. 

Cemita Rolls, Cemita Buns

Lightly press the seeds well into the dough. 

Bake for about 15 minutes until they are done and the tops turns  deep golden brown.

Cool them completely on a wire rack before using. 

Conserve them in air tightened box and make sandwiches out of it.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

14 comments:

Sandhya Ramakrishnan said... Reply To This Comment

That's a great all purpose roll for many different purposes. It can be used as a bun for sandwiches or like in my house it can just be smeared with butter and consumed. Love how perfect your Cemita rolls look.

Harini-Jaya R said... Reply To This Comment

Lovely looking Sesame buns, Priya. Looks like the store bought ones..

vaishali sabnani said... Reply To This Comment

Wow..these buns tell me come on pick me up..seriously they look amazing, just need to slit them and spread a good layer of butter..super Priya.

Srivalli said... Reply To This Comment

Wow, those buns surely look amazing Priya...These seem to be so perfectly baked. Would love to try this myself sometime.

The Pumpkin Farm said... Reply To This Comment

such beauties, perfect for small sliders. I loved the name Cemita rolls as well

Sowmya :) said... Reply To This Comment

These cemita rolls look just perfect...lovely shape and colour. Love the idea of cream, egg and flour! Bookmarking this

Namratha said... Reply To This Comment

Gorgeous buns.. perfectly golden brown.. wow! Interesting to know about the Cemita buns, definitely learning a lot about so many bakes from world over :) they are shaped perfectly!

Sharmila- The Happie Friends Potpourri corner said... Reply To This Comment

Prefect fluffy and golden baked buns!! Addition of sesame gives an awesome flavour!!

veena krishnakumar said... Reply To This Comment

So perfectly baked buns Priya and lovely clicks. Looks awesome

Pavani N said... Reply To This Comment

Wow, those buns look soo soft and pillowy Priya.

Ritu Tangri said... Reply To This Comment

I have heard a lot bout your bakes...these buns justify that. Seriously, they look very tempting

Srividhya Gopalakrishnan said... Reply To This Comment

Those breads have puffed really well and looks stunning. Awesome.

Ruchi Indu said... Reply To This Comment

wow so cute looking breads.

Sapana Behl said... Reply To This Comment

Those buns looks so soft and puffy Lovely bake.