My first experience with cemitas is the pan dulce(sweet bread) from la panaderia(bakery). That delicious, sweet bread, is similar, but not. Not always, but the sweet variety may have sesame seeds on top. But this is not the case all of the time. The more savory cemita rolls are typically noted for the sesame seeds on top and traditionally baked for preparing tortas(sandwiches). Not just any sandwiches, but these oversized tortas that could feed a family of four! The famous cemitas poblanas are filled with a variety of tasty fillings, but my favorite is the one prepared with milanesa. Chicken or beef, I am not fussy! When you bite into that fresh baked bread and crispy breaded milanesa, it’s so delicious!
Now, you must understand that any of my Mexican bread recipes are a homecook’s version of the commercially baked breads found in the big panaderia’s. Instead of wishing I could be enjoying a cemita Poblana, I will try my best to recreate those flavors and textures that I crave. It’s the closest thing I can get, unless I fly directly to Puebla, Mexico! I wish!
If you are not into sesame seeds, that’s ok too!
On occasion I will prepare the cemitas without sesame seeds as shown below.
I had leftover toasted sesame seeds from preparing the cemitas, so I just added them to the milanesa cracker meal. Click Here to see beef milanesa recipe. The cemita below is layered with refried beans, lettuce, tomato, onions, pickled jalapeños, beef milanesa and avocado.
This one is more in the style of the cemitas Poblanas. Filled with Chicken Milanesa, quesillo(queso Oaxaca), avocado, papalo leaves, chipotles in adobo and, onion. Papalo leaves are not that easy to find, so sometimes I substitute with baby spinach and cilantro leaves. The rolls were not brushed with milk. They were brushed with salt water, and this will yield a lighter colored roll. The milk will yield a darker colored roll.
Cemitas (Mexican-Style Rolls)
Ingredients
Ingredients
- 2 1/2 tsps. active dry yeast
- 1 cup, plus 2 tbsps. warm water, (110-115 degrees)
- 1/3 cup avocado, olive or melted pork lard plus, more oil to handle the dough when shaping.
- 3 tbsps. sugar
- 1 large egg at room temperature lightly beaten
- 1 teaspoon salt
- 3 1/2 cups bread flour
- 1/4 cup Milk, to brush rolls
- 1 1/2 tablespoons toasted sesame seeds
Instructions
Directions
- In the bowl of the stand mixer, dissolve the yeast in the water. Let stand for 10 minutes. Stir in the sugar and oil.
- Add all of the rest of the ingredients including the bread flour. Mix at medium speed for 7-8 minutes. Continue mixing until the dough pulls away from the sides of bowl. Stop to scrape down the bowl. Continue mixing until the dough is tacky, but not sticky. Pull it gently. If it tears easily, continue mixing until it becomes more elastic.
- Grease your hands with oil. Turn out the dough onto work surface and knead for 1 minute. Cover and let it rest for 20 minutes. Divide dough into 6 equal portions and shape into balls, placing on greased baking sheet. Flatten slightly with hand. Brush with milk and sprinkle lightly with sesame seeds.
- Cover loosely with a light kitchen towel and let rise in warm place for 1 hour or until double in size.
- Ten minutes before the hour is up, preheat oven to 425 degrees F. While the oven preheats, place an empty disposable pan to the lowest position on the bottom rack. If you don't have a disposable pan, you can use a metal pan.
- When ready, pour in 4 cups of cold water to the baking dish that was preheating in the oven.
- Place the cemita rolls on the rack above the water for 11 minutes. Remove the water. Transfer to the lower rack. Cover the rolls loosely with foil paper. This is so the tops don't get too brown. Continue baking for 7-8 more minutes or until golden the bottoms are golden brown. Internal temperature should read 200 degrees F. Let the rolls cool before slicing open.
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