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–+ servings
Sweet Tahini Rolls
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Sweet Tahini Rolls

Play around with spices if you feel like something other than cinnamon
Recipe Category: Baking
Makes enough for: 10 rolls
All Rights Reserved: An original recipe from Lavender and Lime

Equipment

  • Stand Mixer

Ingredients

for the dough

  • 300 g flour, plus extra for dusting
  • 110 mls milk
  • 7.5 mls instant dried yeast
  • 5 mls fructose
  • 2.5 mls fine salt
  • 75 g butter, melted
  • 1 egg, lightly beaten
  • olive oil for greasing

for shaping

  • 120 g tahini
  • 100 g fructose
  • 10 mls ground cinnamon

for baking

  • 5 mls water
  • 1 egg yolk
  • 5 mls white sesame seeds

Method

for the dough

  • Place the flour, milk, yeast, fructose and salt into a stand mixer bowl
  • On a slow speed and with a dough hook, mix to combine
  • While mixing, add the butter and once incorporated, mix for one minute
  • Add the egg then increase the speed by one notch and mix until combined
  • Continue to knead for 5 minutes before removing the sticky dough so that you can lightly oil the bowl
  • Shape the dough into a ball, put it into the bowl and roll it around to coat the dough with oil
  • Place it seam side down, cover the bowl and leave to prove until doubled in size

for shaping

  • Once the dough has proved, remove it from the bowl and place onto a lightly floured surface
  • Roll out to a large rectangle, about 50cm x 35cm
  • Place the tahini on top of the dough and spread out using a small spatula, leaving a 1cm margin along the short edges
  • Place the fructose and cinnamon into a small bowl and mix to combine
  • Sprinkle as evenly as possibly over the tahini then leave to rest for 10 minutes
  • With the long edge facing you, roll the dough downwards as tightly as possible into a log
  • Trim the edges then cut into 10 pieces, each one 4cm wide
  • One by one, place each slice cut side up onto a lined baking sheet and gently flatten using your hands so that the circle is 8cm wide
  • Once you have done all 10, leaving a 1cm gap between each one, cover with a damp tea towel and leave to rest for 10 minutes

for baking

  • While they are resting, preheat the oven to 160° Celsius
  • Place the water and egg yolk into a small bowl and whisk to combine
  • When the dough has rested, brush this mixture over the top and the sides of each roll
  • Sprinkle the sesame seeds on top then place into the oven and bake for 17 minutes
  • Remove from the oven, place onto a wire rack, and leave to cool for 20 minutes before serving