Side Pannel
Honey Sesame Rolls
Honey Sesame Rolls
- Recipe Submitted by maryjosh on 03/04/2019
Ingredients List
- Dough
- 3 1/2 cups flour, sifted
- 2 1/4 tsp (1 envelope, 7 gr) instant yeast
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1 cup milk
- 1/3 cup olive oil
- 1 egg, beaten
- Filling
- 1 cup tahini
- 1/2 cup honey
- Glaze:
- 1 egg, beaten with 2 tsp water
- sesame seeds
Directions
1. Combine the flour, sugar, yeast, and salt in a bowl. In a small bowl combine the egg and oil. Heat the milk to warm (120 - 130F). Add the milk to the flour mixture, then work in the egg mixture with your hands to make a smooth, elastic and not sticky dough. This should take 1-2 minutes.
2. Cover with a damp cloth and let it rest for 30 minutes. It will not rise like other breads. While the dough is resting, combine tahini and honey in a small bowl and set aside.
4. Divide the dough into 12 pieces, lightly brush them with a bit of oil so they do not dry out and make it easy to roll. Let rest, covered, 15-20 minutes.
5. Preheat oven to 325 F. Roll one ball of dough out into a long oval or rectangular shape. Roll it as far as it will stretch without breaking. It should be about 14-16 inches by about 6 inches (Amy's note: this is just an estimate, I didn't measure and it wasn't in the original recipe. Just thought a guideline would be helfpul.) Spread with a thin layer of the tahini mixture, leaving a border around the perimeter of the dough about 1/2 inch. The layer of tahini should be just thick enough to be opaque (you shouldn't be able to see the dough underneath) but don't use too much or it will ooze out.
6. Starting at the longest edge, roll up the dough into a rope. Gently twist the rope so it is spiraled. Roll up the rope to a form a coiled bun. Gently flatten the bun with the rolling pin or a firm press of your hand. Place on a greased or lined baking sheet. Repeat with remaining dough. (Amy's note: forming the buns took so long that I went ahead with Step 7 for the first 6 and formed the remaining 6 while the first batch was baking If you're slow like me that will save you some time).
7. Brush the rolls with the beaten egg wash, then sprinkle a few sesame seeds on top. Bake 25-30 minutes, until light brown.
2. Cover with a damp cloth and let it rest for 30 minutes. It will not rise like other breads. While the dough is resting, combine tahini and honey in a small bowl and set aside.
4. Divide the dough into 12 pieces, lightly brush them with a bit of oil so they do not dry out and make it easy to roll. Let rest, covered, 15-20 minutes.
5. Preheat oven to 325 F. Roll one ball of dough out into a long oval or rectangular shape. Roll it as far as it will stretch without breaking. It should be about 14-16 inches by about 6 inches (Amy's note: this is just an estimate, I didn't measure and it wasn't in the original recipe. Just thought a guideline would be helfpul.) Spread with a thin layer of the tahini mixture, leaving a border around the perimeter of the dough about 1/2 inch. The layer of tahini should be just thick enough to be opaque (you shouldn't be able to see the dough underneath) but don't use too much or it will ooze out.
6. Starting at the longest edge, roll up the dough into a rope. Gently twist the rope so it is spiraled. Roll up the rope to a form a coiled bun. Gently flatten the bun with the rolling pin or a firm press of your hand. Place on a greased or lined baking sheet. Repeat with remaining dough. (Amy's note: forming the buns took so long that I went ahead with Step 7 for the first 6 and formed the remaining 6 while the first batch was baking If you're slow like me that will save you some time).
7. Brush the rolls with the beaten egg wash, then sprinkle a few sesame seeds on top. Bake 25-30 minutes, until light brown.
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