4 cups all-purpose flour
1 package of active dry yeast
1 Tbs sugar
1 1/2 cups of warm water
1 Tbs salt
½ cup white cornmeal
1 egg white
1 tablespoon of milk
In a large bowl combine, all the dry ingredients then add water knead the dough until it is combined well then with oily hands make a ball. Put a towel over the dough and let it rise for 1 hour.
After the dough has risen for an hour. Punch the dough down and dump it onto a lightly floured surface and divide dough into 8 portions.
Make the buns and place them into a cookie sheet, press down the middle with a knife, brush with the wash mix, sprinkle cornmeal over, cover them with a towel and plastic, let them rise for an hour or until they are almost double in size.
Bake at 375°F until golden brown.
Tortas de pierna toppings:
Mayonnaise, mustard, avocado and cooked pork tenderloin.