Ensaimada (Rolls)

I used to make Ensaimada before when i was pregnant. I have a good taste to it since then.
Ensaimadas are warm, yeast-based cakes fashioned into round, coiled shapes. This recipe is time consuming to prepare because you need to wait until the dough rises. However, ensaimada is a delightful rolls when you follow the exact procedure on making. This is good in breakfast with hot coffee.
Here's how to make Ensaimada.

3 tsp active dry yeast
1/2 cup lukewarm water
1 tbsp sugar
1 cup all purpose flour, sifted
1/3 cup sugar
1/2 cup lukewarm milk
4 eggyolks, beaten

2 cups all purpose flour, sifted
1/2 cup melted butter
1/3 cup sugar
1 tsp salt
4 eggyolks, beaten
2 cups all purpose flour, sifted
melted butter

Dissolve yeast in lukewarm water (about 12 minutes). Add the next 2 ingredients and beat thoroughly with a wooden spoon (about 5 minutes). Set aside to rise until spongy (about 35 minutes). To the sponge, add the next 4 ingredients. Beat throroughly (about 8 minutes), and let rise until doubled in size (about 45 minutes). Add to the risen dough all remaining ingredients (except the last). Blend well and transfer to a floured board. Knead dough until smooth and elastic. Cover and leave doug on the board to rise (about 30 minutes). Divide doug into small portions. Roll out each portion into a thin sheet. Brush surface with melted butter. Roll like jelly roll and form into a bun. Arrange buns on a slightly greased baking sheet, or place in torta tins, and let rise until light (about 15-20 minutes). Brush tops with slightly beaten egg and bake at 400 degrees F. until golden brown (about 15 minutes). Brush tops with butter and sprinkle with sugar. Makes 2 dozen small ensaimadas