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.