Baking Classics: Buttermilk Cemita Rolls

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Baking Classics

The Technique

Buttermilk Cemita Rolls

Cemita are traditional enriched buns that originated in Puebla, Mexico. They closely resemble a brioche roll but it’s topped with sesame seeds. They are used most often to make an iconic torta called a Cemita Poblana which consists of meat, a specific string-style cheese, avocado, chipotle peppers & papalo, an herb quite similar in flavor to cilantro. It is believed that this particular herb gives the sandwich its distinctive taste. Buttermilk Cemita Rolls have the addition of twangy dairy that truly offers depth & richness to this versatile bread. Use them in the classic way or dress your favorite bacon double cheeseburger & smoked pulled pork or chicken creations for an equally divine meal. Learn how to make Buttermilk Cemita Rolls in your very own kitchen.

Buttermilk-Cemita-Rolls-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk Cemita Rolls
makes 1 dozen

1/4 cup warm water 
2 1/4 tsp active dry yeast
3 1/2 cups bread flour
2 Tbsp sugar
1 1/2 tsp kosher salt
3/4 cup room temperature buttermilk
2 eggs
2 Tbsp shortening
1 egg yolk
1 Tbsp heavy cream
Sesame seeds

Stir together the warm water & the yeast. Let stand 5 minutes or until foamy. Whisk together the flour, the sugar & the salt in the bowl of a stand mixer. Add the buttermilk, the eggs, the shortening & the yeast mixture. Mix on Low speed 1 minute with the dough hook. The dough will come together in a ball around the hook. Increase the speed to Medium & mix 5 minutes. Transfer the dough from the bowl to a floured surface. Gather it towards the center & press to seal using the palm of your hand. Flip the dough over. Spin the dough tightly & shape it into a ball. Place in a lightly greased bowl. Spray the dough surface with cooking spray & cover the bowl with plastic wrap. Let rise in a draft-free spot for about 1 hour or until doubled in bulk. Transfer the dough to a lightly floured work surface. Divide it into 12 {3-oz) pieces. Shape into balls & place on parchment-lined half sheet pans. Firmly flatten each portion using your fingertips several times. Cover loosely with plastic wrap. Let rise in a draft free spot 25 minutes or until an increase by a half their original size has been achieved.

Preheat the oven to 400 degrees. Whisk together the egg yolk & the cream. Brush over the dough surface. Sprinkle with sesame seeds. Bake, in batches, 15 to 17 minutes or until golden brown, rotating the pans after 9 minutes. Transfer to a wire rack. Cool completely. 

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Buttermilk Cemita Rolls

Buttermilk Cemita Rolls are quite simple to make & truly well worth the effort. An egg wash consisting of a yolk & heavy cream is combined & used over the surface of the dough to aide in holding the seeds in place whilst also providing a rich sheen to the bread once baked. Slice the rolls in half when cool, place in a plastic bag & freeze up to one month. Thaw quickly in the microwave or on the countertop for an hour or so before using, if desired. 

Buttermilk-Cemita-Rolls-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama
 rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know. 

Buttermilk-Cemita-Rolls-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 1

Stir together the warm water & the yeast. Let stand 5 minutes or until foamy. Whisk together the flour, the sugar & the salt in the bowl of a stand mixer. Add the buttermilk, the eggs, the shortening & the yeast mixture. Mix on Low speed 1 minute with the dough hook. The dough will come together in a ball around the hook. 

Buttermilk-Cemita-Rolls-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

1a

Increase the speed to Medium & mix 5 minutes.
 Buttermilk-Cemita-Rolls-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 2

Transfer the dough from the bowl to a floured surface. 

Buttermilk-Cemita-Rolls-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

2a

Gather it towards the center & press to seal using the palm of your hand. 

Buttermilk-Cemita-Rolls-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

2b

Flip the dough over. Spin the dough tightly & shape it into a ball.  

Buttermilk-Cemita-Rolls-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 3

Place in a lightly greased bowl. Spray the dough surface with cooking spray & cover the bowl with plastic wrap.   

Buttermilk-Cemita-Rolls-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

3a 

Let rise in a draft-free spot for about 1 hour or until doubled in bulk. Transfer the dough to a lightly floured work surface. 

Buttermilk-Cemita-Rolls-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 4

Divide it into 12 {3-oz) pieces. Shape into balls & place on parchment-lined half sheet pans. 

Buttermilk-Cemita-Rolls-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

4a

Firmly flatten each portion using your fingertips several times. Cover loosely with plastic wrap. Let rise in a draft free spot 25 minutes or until an increase by a half their original size has been achieved. 

Buttermilk-Cemita-Rolls-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

4b 

Preheat the oven to 400 degrees. Whisk together the egg yolk & the cream. Brush over the dough surface. Sprinkle with sesame seeds. 

Buttermilk-Cemita-Rolls-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 5

Bake, in batches, 15 to 17 minutes or until golden brown, rotating the pans after 9 minutes. Transfer to a wire rack. Cool completely.    

The Tune
“Tenderly” Billie Holiday 
httpa://www.youtube.com/watch?v=eSfb908m_d4

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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