Armenian Tahini Rolls

Instructions

In a small bowl, combine the yeast, 1/2 tablespoon of the sugar, and the lukewarm water. Let stand until foamy, about 5 minutes.

Note: if it does not get foamy or bubbles break the surface your yeast is old, start over with fresh yeast or your bread won't rise.

In a large bowl, combine the milk, water, egg, 8 tablespoons of the melted butter, the salt, and the remaining sugar. Add the yeast mixture and mix well. Add 3 1/4 cups of the flour, 1 cup at a time, stirring well after each addition with a wooden spoon.

Transfer the dough onto a floured surface and knead until smooth and elastic, about 10 minutes, adding more flour as necessary to prevent sticking. Place the dough in a large bowl. Drizzle with remaining 2 tablespoons melted butter and turn to coat. cover with a linen or cotton kitchen towel or plastic wrap and let rise in a warm, draft-free spot until doubled in bulk, 1 to 2 hours.

Punch the dough down and divide into eight balls. Let rest, covered, about 10 minutes.

On a floured surface with a floured rolling pin, roll each ball into a round about 9 inches in diameter. Brush each round with 2 tablespoons tahini and sprinkle with about 1 1/2 tablespoons brown sugar. Roll the rounds up, jelly-roll style. Pull and twist each roll to form a twisted rope. Roll each rope into a pinwheel, tucking the outer end underneath. Place the rolls on a buttered baking sheet, cover, and let rise for about 30 minutes.

Meanwhile, preheat the oven to 375 degrees F.

Brush the rolls with the egg wash and bake until golden brown, about 35 minutes. Serve warm.

Author's Comments

These delicious Armenian rolls make wonderful unusual breakfast or coffee rolls. The recipe makes eight very large rolls, but you can easily make them smaller if you wish.

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