These authentic cemitas buns are mainly used for making mexican sandwiches of the same name, but with them you you can also cook any other sandwiches with lots of fillings or sauces, not afraid that the bun will crumble, break or soften. Traditional cementitos yeast buns have strong a crust that allows you to hold a weighty filling, and dense, but delicious with a delicate creamy aroma of crumb. Cementas Top always sprinkled with sesame seeds. A slightly sweet bun flavor goes well with meat filling, making the taste of the whole sandwich насыщенней и богаче. 
Time: 30 мин. plus time fermentation Difficulty: easy Quantity: 6 rolls In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr (2.5 tbsp.) Premium flour
- 250 ml fat cream
- 3 eggs, divide
- 1 tsp fast yeast
- 1.5 tsp coarse salt (or 3/4 tsp. table salt salt)
- 3 tbsp. l Sahara
- 0.5 tbsp. sesame seeds
- Coarse sea salt
Recipes with similar ingredients: premium flour, cream, eggs, yeast dough, sea salt flakes, sesame rolls, sesame seeds
Recipe preparation:
- In a bowl of a food processor, combine flour, cream, 2 eggs, yeast, salt and sugar. Knead the dough that forms a ball on combine blade, approximately 45 seconds. The dough will be very sticky. Or knead the dough in a bowl of a stationary mixer with a nozzle with a spatula, adding ingredients at medium speed and mixing while homogeneous dough does not converge in a com.
- Transfer the dough into a large bowl, cover tightly with food film and leave for 4 hours at room temperature so that it rose about 1.5 times from the original volume.
- Sprinkle the dough lightly with flour and transfer it to the sprinkled flour work surface. Form a large ball from it, then with Using a scraper or a sharp knife, cut into 6 equal parts. Sprinkle your hands with flour and form a ball from each piece. Lay the dough seam down on a sheet of parchment paper a baking sheet. Cover with cling film, on top with a kitchen towel and leave to proof at room temperature for 1 hour.
- In the meantime, set the oven grid to a medium level and preheat the oven to 230 ° C. Beat the remaining before baking egg with 1 tbsp. l water. Grease each bun on top, evenly coating them with egg mixture. Sprinkle a generous portion of sesame seeds and a small amount of coarse salt.
- Bake until golden brown, about 12 – 15 minutes. Then remove from the oven, transfer the buns to the wire rack and let them cool completely before serving. Buns can be stored in plastic or paper bag in the refrigerator for 1 weeks. Before serving, preheat in a warm oven or in toaster.
