Cemitas are possibly the dreamiest sandwich rolls in existence: rich + buttery, crazy soft + tender, and speckled with sesame seeds. They're great with almost any kind of filling—but they're the perfect match for spicy braised beef and plenty of Oaxaca cheese. —Erin McDowell
(8 fl oz) whole milk
(2 ounces) unsalted butter
(6 fluid ounces) cool water
(21 1/4 ounces) bread flour
(1 3/4 ounces) sugar
(6 grams) active dry yeast
1 1/2 teaspoons
(5 grams) kosher salt
egg wash, as needed
sesame seeds, as needed for finishing
In This Recipe
In a small pot, warm the milk and butter until the butter is melted and the milk is just warm to the touch. Stir in the cool water.
In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, sugar, yeast, and salt to combine. Add the milk mixture and mix on low speed until the dough begins to come together, 1 to 2 minutes.
Add the eggs to the mixer and continue to mix until the dough is well combined; it will be very soft and sticky—don't worry!
Transfer the dough to a greased bowl and cover with plastic wrap. Let the dough rise until doubled in size, about 1 1/2 to 2 hours.
Turn out the dough on a lightly floured surface, and divide into 8 even pieces. Shape the dough into a tight round by cupping the dough in the palm of your hand and move it in a circle until you've formed an even round. Transfer each piece to a parchment lined baking sheet. (You can use one sheet—the rolls will proof together slightly, and you'll be able to tear them away. If you want the rolls to be perfectly round, give them plenty of space by baking 4 to a sheet.)
Cover the dough with greased plastic wrap and let rise for 30 to 45 minutes. Preheat the oven to 375°F.
Egg wash each roll and sprinkle with sesame seeds. Bake the rolls until they are evenly golden brown, 20 to 25 minutes.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.