1poundMexican Oaxacan cheese or fresh mozzarella, shredded
To make the rolls, mix the flour, salt, sugar, and yeast together. Whisk the eggs together with the oil. Heat the buttermilk on low until it’s warm (110 degrees if you want to use a thermometer). Do not let it come to a boil!
Stir into the dry ingredients the warm buttermilk, eggs, and oil. Mix until the liquid is incorporated and then let it rest for 15 minutes.
After it’s rested, knead the dough on a floured-surface until it’s smooth, though note that it will still be a bit sticky. That’s OK.
Place the dough in an oiled bowl, cover it, and let it rise until it’s doubled in size, about an hour and a half.
Divide the dough into 8 balls and let them rest, covered for 15 minutes.
To shape the rolls, take each ball and then flatten it so it looks like a disc.
Place each roll a few inches apart on a parchment-paper lined baking sheet. Cover the baking sheet and let the rolls rise for 30 minutes.
Meanwhile, preheat the oven to 400° F.
When rolls have risen, mix the milk and water and brush the top of each roll with the wash. then sprinkle with the sesame seeds. Bake the rolls for 20 minutes or until lightly browned.
To make the sandwiches, take a roll and slice it in half.
Lay the avocado slices on each half of bread.
Pile high the meat, cheese, chipotles and papalo on one half of bread, place the other half on top and enjoy!
Papalo can be found at most Mexican markets. The bread only lasts a day, but freezes well.
Cemita sandwiches with homemade rolls | www.homesicktexan.com