Also known as cemita poblana, it drives from the city (and region) of Puebla. The word refers to the sandwich as well as to the roll it is typically served on, a bread roll covered with sesame seeds. The bread is made with egg, and resembles brioche.
- 3¾ cups 560 g plain flour
- 2 teaspoons 7g sachet dried yeast
- 1 teaspoon salt
- ¼ cup 60 ml lukewarm water
- ½ cup 125 ml lukewarm buttermilk
- 2½ tablespoons caster sugar
- 2 eggs, beaten
- ¼ cup 60 ml vegetable oil
- milk, to brush
- white sesame seeds, to sprinkle
- Place flour, yeast, salt, and lukewarm water in a large bowl of an electric mixer fitted with a dough hook. Mix to combine.
- Whisk buttermilk, sugar, eggs and oil in a jug to combine. With the mixer running on low speed, slowly pour in buttermilk mixture and mix to form a dough. Increase speed to medium and knead for 5 minutes or until dough is soft, smooth and elastic. Alternatively, if kneading by hand, knead for 7 minutes; add a little extra flour if dough is too sticky, however dough should remain soft. Shape into a ball and place in a large, lightly greased bowl. Cover with a clean tea towel and set aside in a warm, draught-free place for 1 hour or until risen; the dough will not double in size.
- Heat oven to 200°C. Transfer dough to a floured work surface, divide into 6 equal pieces and roll each into a ball. Using the palm of your hand, flatten tops of each ball slightly so balls are about 12 cm wide. Place on a greased oven tray, cover with a clean tea towel and set aside for 45 minutes or until risen by one-third.
- Lightly brush tops of rolls with milk. Sprinkle with sesame seeds, then bake for 25 minutes or until deep golden and cooked through.