Cemita (Bread of Puebla, México)

Bloom yeast with warm water and sugar, then mix with flour, salt, egg, and softened fat.

Knead until smooth and let the dough rise until doubled.

Shape into round rolls, proof again, brush with egg wash, and cover generously with sesame seeds.

Bake until the rolls are deep golden and sound hollow underneath.

Split and fill with avocado, quesillo, chipotle, and papalo if serving as a sandwich.