Cemeitas - Mexican Sesame Sandwich Buns
 
 
Author:
Serves: 6 - 7
Ingredients
  • 13.75 ounces (2⅞ cups) all-purpose flour
  • 8 ounces half and half (I used Organic Valley lactose free half and half)
  • 3 eggs divided (save one of the egg whites for the egg wash)
  • 1 teaspoon instant yeast
  • 1½ teaspoons kosher salt
  • 3 tablespoons sugar
  • raw sesame seeds
Preparation
  1. Combine flour, half and half, 2 eggs plus 1 egg yolk, yeast, salt, and sugar in a bowl of a food processor. Process until a ball of dough that rides around the blade is formed, about 40 seconds. Dough will be very sticky. Alternatively, form dough in a stand mixer fitted with a paddle attachment by adding ingredients and mixing on medium speed until a homogenous dough comes together.
  2. Transfer dough to a large mixing bowl, cover tightly with plastic wrap, and let rise at room temperature until about 1½ times its original size, about 2½ - 3 hours.
  3. Lightly flour dough and transfer to a floured work surface. Form into a large ball. Using a bench scraper or sharp knife, divide the ball into 6 or 7 pieces. With lightly floured hands, form each piece into a ball. Transfer dough balls to a parchment-lined baking sheet, tucking the seam underneath. Cover with plastic wrap weighted down with a light kitchen towel and set aside at room temperature for 1 hour.
  4. Meanwhile, adjust over rack to center position and preheat to 450 degrees. When ready to bake, beat the remaining egg white with a teaspoon of water. Brush egg mixture on top of each bun until evenly coated. Sprinkle generously with sesame seeds. Bake until deep golden brown, 12 - 15 minutes. Remove from oven, transfer buns to a wire cooling rack, and let cool completely. Buns can be frozen for a few months.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2015/10/05/cemitas/