Armenian tahini rolls

• Ingredients

  • For dough :
  • 3 1/2 cups flour, sifted
  • 1 cup milk (I used 2% milk
  • 2 1/4 tsp (1 envelope, 7 gr yeast
  • 1/3 cup olive oil
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1 egg, beaten
  • For filling :
  • 1 cup tahini
  • 1/2 cup honey
  • For glaze:
  • 1 egg, beaten

• Baking & Spices

  • Sesame seeds

Found on foodista.com

Ingredients

• For dough :
• 3 1/2 cups flour, sifted
• 1 cup milk (I used 2% milk)
• 2 1/4 tsp (1 envelope, 7 gr) yeast
• 1/3 cup olive oil
• 1 Tablespoon sugar
• 1 teaspoon salt
• 1 egg, beaten
• For filling :
• 1 cup tahini
• 1/2 cup honey
• For glaze:
• 1 egg beaten
• sesame seeds

Directions

• Pre heat oven to 325F.
• Combine flour, sugar, yeast, and salt in a bowl. In a small bowl combine egg and oil. Warm up the milk. Add the milk to the flour mixture, then add in the egg mixture to make a smooth, elastic and not sticky dough. If sticky add more flour.
• Cover with a damp cloth and let it rest for 30 minutes. The dough won’t rise like other bread doughs, so don’t worry.
• Divide the dough into 12 pieces, cover and let them sit for around 20 minutes.
• Roll one ball of dough out to a very wide thin circle. Spread a thin layer of the tahini mixture. Starting at the longest edge, roll up the dough into a rope. Holding one end of the rope, start folding up so it makes a coiled bun. Gently flatten the bun with the rolling pin or with your hand. Place on a greased or lined baking sheet. Repeat with the remaining dough.
• Brush the rolls with the beaten egg, then sprinkle a few sesame seeds over top. Bake 25-30 minutes or until light brown.
• Enjoy. Keep them in air tight containers. They taste good by themselves or smear them with butter.