Directions

• In the bowl of the stand mixer, dissolve the yeast in the water. Stir in the sugar and oil. Let stand for 10 minutes.
• With mixer on low speed, mix in the egg and salt. Gradually add in enough bread flour until dough pulls away from the sides of bowl.
• Turn out onto work surface and knead for 5 minutes. Divide dough into 6 equal portions and shape into balls, placing on greased baking sheet. Flatten slightly with hand.
• Cover loosely with light kitchen towel and let rise in warm place for 1 hour.
• Ten minutes before the hour is up, preheat oven to 425 degrees F. Brush the tops of cemitas with milk and quickly garnish each one with toasted sesame seeds.
• To the bottom rack in the oven, place an empty metal baking dish and let it preheat with the oven. When it comes up to temperature, pour in 3 cups of cold water to the baking dish that was preheating in the oven.
• Place the cemita rolls on the middle rack for 9 minutes. Transfer to top shelf and bake for 3-4 more minutes or until golden brown. Internal temperature should read 190 degrees F.