Cemita Roll

• 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

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.

flour, salt, sugar, yeast, eggs, buttermilk, canola oil, milk, water, sesame seeds

Taken from www.food.com/recipe/cemita-roll-459847 (may not work)