Tahini Rolls

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  • Prep time 1 hour 20 minutes
  • Cook time 20 minutes
  • Servings For 8 rolls

Ingredients

Instructions

  1. Whisk together the flour, sugar, and salt and oil in a bowl.
  2. Put the water in another large bowl and sprinkle the yeast over it.
  3. Slowly add dry ingredients mix (2 poons at a time) to water using your hands. When the mass comes together, it will be sticky and oily; turn it out onto an unfloured surface and knead (about 8 minutes).
  4. Transfer the dough to an unoiled bowl, cover with plastic wrap, and let rise until it has increased in size by half, 30 to 45 minutes.
  5. Transfer the dough to an unfloured surface and divide it into small pieces (size of a chesnut).
  6. Roll pieces into a ball shape and cover with plastic wrap or an upturned bowl, and let rest for further 15 minutes.
  7. Place dough balls on the surface and roll them out to approximately 25cm-30cm (10"-12") circles using an oklava or an other rolling pin. (one or multiple at a time, as many as your workspace allows). Lightly flour the bottom third of the dough and the pin. Place the pin/oklava at the top edge of the dough and roll the dough up around the pin as you move it toward you. Repeat a few times until desired size and thickness is achived. Rotate the dough 90 degrees every once in a while to create a circle. Don’t worry if they are not perfect circles.
  8. If the dough sticks to itself, flour it a bit more heavily before rolling it onto the pin again.
  9. Spread 1/4 cup (50ml) of the tahini over the now circle-shaped dough including the edges of the dough. Don’t worry about unevenly distributed tahini. Sprinkle 1 1/2 - 2 teaspoons of the sugar over the tahini.
  10. Roll the dough up into a rope (or a tube ?) keeping it as thin as possible. If the tahini leaks from the sides, just wipe it with your fingers and spread it outside the dough.
  11. Stretch and place the rope in front of you on the surface as long as it wouldn't break.
  12. Twist the entire rope gently until twist marks are visible.
  13. Shape the rope into a loose coil on a baking tray with a baking sheet (or a lightly oiled baking tray). Tuck the end of the rope underneath the outer edge of the now coil-shaped dough.
  14. Bake at 180 degrees for 16-20 minutes or rolls take a caramelized color.
Tahini rolls are good to be consumed for approximately 5 days. If you made too many, you may freeze them for up to 1 month.