Description
Cemita Buns are traditional Mexican sesame bread rolls known for their soft, slightly sweet crumb and unique snowman-like shape. Perfect for sandwiches, these homemade buns are enriched with butter and eggs, topped with toasty sesame seeds, and require a two-step rising process to achieve their characteristic fluffiness and texture.
Ingredients
Liquid and Yeast Mixture
- 1 cup warm water (between 110°F and 115°F)
- 2 ¼ teaspoons instant yeast (or 1 standard packet)
- 1 tablespoon granulated sugar
Dry Ingredients
- 3 ½ cups (480 grams) bread flour, spooned and leveled
- 2 tablespoons granulated sugar
- 1 teaspoon fine salt
Wet Ingredients
- ⅓ cup unsalted butter, melted and cooled slightly
- 1 large egg
Topping
- 1 large egg yolk
- 2 teaspoons water
- 3 to 4 tablespoons sesame seeds
Instructions
- Bloom the Yeast: Pour warm water (110-115°F) into a small heat-proof bowl and microwave for about 20 seconds if needed to maintain temperature. Stir in the instant yeast and 1 tablespoon of granulated sugar. Cover with plastic wrap and let it sit for 10 minutes until foamy and frothy, indicating the yeast is active.
- Mix Dry Ingredients: While the yeast blooms, whisk together bread flour, the remaining 2 tablespoons of granulated sugar, and salt in the bowl of a stand mixer or a large mixing bowl.
- Combine and Knead Dough: Add the yeast mixture, melted butter, and whole egg to the dry ingredients. Using the dough hook attachment on medium speed or by hand, knead the dough for 8-10 minutes until it forms a smooth, slightly tacky but not sticky dough ball. If too sticky, add bread flour 1 tablespoon at a time until the desired consistency is reached.
- First Rise: Transfer the dough ball to a greased bowl and cover with plastic wrap or a kitchen towel. Let it rise in a warm place until doubled in size, about 1½ to 2 hours.
- Shape the Dough: Punch down the risen dough and place it on a floured surface. Divide into 6 equal portions, rolling each into a ball. Shape each ball into the traditional cemita form resembling a snowman by rolling a small section thinner, pressing flat, twisting the smaller top ball over the larger base, and sealing edges. Flatten each shaped bun to approximately 5½ to 6 inches wide.
- Second Rise: Place shaped buns on a parchment-lined baking sheet. Cover and let rise in a warm spot until almost doubled, about 1 to 1½ hours. Begin preheating oven to 350°F during the last 20 minutes of rising.
- Prepare Egg Wash and Bake: Whisk together the egg yolk and 2 teaspoons water to make an egg wash. Lightly brush the tops of the buns and generously sprinkle sesame seeds over them. Bake for 25-30 minutes until golden brown.
- Cool and Serve: Remove buns from oven and let them cool on the baking sheet until easy to handle. Transfer to a wire rack to cool completely. Slice buns and use for sandwiches or enjoy with your favorite fillings.
Notes
- Ensure water temperature is between 110°F and 115°F to properly activate yeast without killing it.
- Use bread flour for better gluten development and structure in the buns.
- Shaping the buns properly is key to achieving the traditional cemita look with a small top ball over a larger base.
- The two rises contribute to the softness and fluffiness of the final bread.
- Bake at 350°F for a golden crust while keeping the interior tender.
- Freshly baked buns are best used the same day but can be stored in an airtight container for 2 days or frozen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mexican
