Mexico Cemita
Cemita bread is a traditional Mexican sesame-seeded roll that originates from Puebla, where it serves as the base for the famous cemita poblana sandwich. Known for its slightly sweet flavor, light crumb, and tender yet sturdy texture, this bread is ideal for holding rich fillings such as milanesa, avocado, cheese, and spicy chipotle. The cemita’s characteristic sesame seed topping and subtle sweetness distinguish it from other Mexican bread and reflect a fusion of indigenous and European baking traditions. Its creation is said to date back to the colonial era when wheat bread became a staple in Mexican cuisine. Today, cemitas are a symbol of Puebla’s culinary heritage and are enjoyed both as a standalone bread and in the iconic sandwich.
Recipe Servings: 8
+ 2 hours resting
Ingredients
- 1 cup (240 ml) warm water (about 110°F / 45°C)
- ¼ cup (50 g) granulated sugar
- 2 tsp (7 g)active dry yeast
- 4 cups (500 g) bread flour, plus extra for kneading
- 1 tsp (5 ml) salt
- ¼ cup (60 ml) vegetable oil
- 2 large eggs
- 1 egg (for egg wash)
- ¼ cup (35 g) sesame seeds
Directions
- In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top, stir gently, and let it sit for 5–10 minutes until frothy.
- In a large mixing bowl, combine the bread flour and salt. Add the yeast mixture, vegetable oil, and eggs. Mix until a dough forms.
- Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 5–7 minutes.
- Place the dough in a greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm spot for 1 hour, or until doubled in size.
- Punch down the dough and divide it into 8 equal portions. Shape each portion into a smooth ball by tucking the edges underneath and rolling it between your hands. Place the rolls on a baking sheet lined with parchment paper, leaving space between them.
- Cover the rolls with a damp cloth and let them rise for another 45–60 minutes, or until they are puffy and nearly doubled in size. Preheat the oven to 375°F (190°C) during this time.
- In a small bowl, beat the egg for the egg wash. Brush the tops of the rolls with the egg wash and sprinkle generously with sesame seeds.
- Place the rolls in the preheated oven and bake for 20–25 minutes, or until golden brown and they sound hollow when tapped on the bottom.
- Remove the rolls from the oven and let them cool on a wire rack. Serve them fresh as a side or use them to assemble the classic cemita poblana sandwich.
Notes
Cemita rolls are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. Warm them briefly in the oven before serving to restore their fluffy texture.
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