Armenian tahini rolls
By: Ami Jariwala
Published: Thursday, March 14, 2013 - 10:00am

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

Preparation

1 Pre heat oven to 325F. 2 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. 3 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. 4 Divide the dough into 12 pieces, cover and let them sit for around 20 minutes. 5 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. 6 Brush the rolls with the beaten egg, then sprinkle a few sesame seeds over top. Bake 25-30 minutes or until light brown. 7 Enjoy. Keep them in air tight containers. They taste good by themselves or smear them with butter.

About

Armenian tahini rolls - snacks good for anytime of the day.