Cemita - the roll for a torta

Activate the yeast -- add dry yeast, sugar, and warm water into a mixing bowl. Mix them together and let it activates for 10 minutes.

Pour the yeast mixture into a food processor, add in 2 eggs, 2 tablespoons of butter, salt (about 2 tablespoons), 3 cups of flour, and blend that for about 5 minutes. You will get a nice supple and smooth dough.

Flour the kneading surface, knead the dough for a little bit until it’s extra smooth and just let that rise in an oiled bowl for 1 hour, doubles it size at room temperature.

After it doubles it size, pat that down and let it rise again for another hour.

Once that’s done, take out your dough and put it on the floured surface. Roll that out and cut it into a few pieces, and roll those up into balls. Let rest for about 10 minutes.

Rolling out the dough -- position your hand in the chopping position and ROLL them right in the middle to form 2 sides. Make sure one side is a little bit smaller than the other, and it looks like 2 balls (but it’s still attached). Pat them down with your hands, and flip the smaller size on top of the bigger size. Pat it down flat again. Watch the rolling technique in the video here.

Put the dough on the baking sheet with parchment paper, brush them with egg wash and sprinkle some sesame seeds on the top. Let them sit and rise for 1 hour.

Put them in the oven at 450°F for 15 minutes and you get this nice Cemita roll.