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Prep Time: 2 Minutes Cook Time: 20 Minutes |
Ready In: 22 Minutes Servings: 5 |
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This roll is used in Puebla, Mexico for a popular sandwich of the same name. It also would be good for a hamburger or pulled pork sandwich. The roll is sort of a cross between challah and brioche. Ingredients:
2 cups flour (9 oz) |
1 teaspoon salt |
2 tablespoons sugar |
1 teaspoon yeast |
2 eggs, room temperature |
1/2 cup buttermilk |
1/4 cup canola oil |
1 tablespoon milk |
1 tablespoon water |
1 1/2 cups sesame seeds |
Directions:
1. In a large bowl, combine the dry ingredients (flour,salt, sugar, yeast); whisk together the eggs and oil.
2. Heat the buttermilk over low heat until warm (110 degrees F); do not let boil!
3. Stir the buttermilk and egg mixture into the dry ingredients until liquid is incorporated; let stand 15 minutes.
4. On a lightly floured work surface, knead dough until smooth (it will still be a little sticky).
5. Place dough in a oiled bowl, cover and let rise until doubled, about 1 1/2 hours.
6. Depending on how large you want your rolls, divide the dough into eight or four balls, cover, and let rest 15 minutes.
7. Take each ball and flatten it to a disc; place each roll on a parchment paper lined baking sheet, a few inches apart.
8. Cover baking sheet and let rolls rise for 30 minutes.
9. Preheat ove to 400 degrees F; mix milk and water and brush the top of each roll and sprinkle with sesame seeds.
10. Bake rolls until lightly browned, about 20 minutes.
11. NOTE: Bread lasts a day, but freezes well.
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