Name: Sweet tahini rolls
Ingredients: 1½ tsp fast-action dried yeast; 1 tsp caster sugar; 110ml whole milk, lukewarm; 300g plain flour, plus extra for dusting; 75g unsalted butter, melted; 1 egg lightly beaten; olive oil, for greasing; salt; 100g caster sugar; 1 tsp ground cinnamon; 120g tahini; 1 egg yolk, beaten; 1 tbsp white sesame seeds

Baking Brunch

Makes 10 rolls

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The journey of these rolls can be traced through Lebanon to Armenia, where these kubez el tahineh come from. They are simple to make, impressive to look at and loved by all. They’re a particular favourite with kids. Eat them as they are, or sliced and spread with dibs w tahini, the Palestinian equivalent of peanut butter and jam, where creamy tahini is mixed through with a little bit of grape or date molasses.

Ingredients

DOUGH
1½ tsp	fast-action dried yeast
1 tsp	caster sugar
110ml	whole milk, lukewarm
300g	plain flour, plus extra for dusting
75g	unsalted butter, melted
1 egg	lightly beaten
	olive oil, for greasing
	salt
FILLING
100g	caster sugar
1 tsp	ground cinnamon
120g	tahini
TOPPING
1	egg yolk, beaten
1 tbsp	white sesame seeds

Method

First make the dough. Put the yeast, sugar and milk into a small bowl and mix to combine. Set aside for 5 minutes, until it starts to get frothy.
Meanwhile, put the flour and ½ teaspoon of salt into the bowl of a freestanding mixer, with the dough hook in place. Mix on a low speed, then slowly pour in the yeast mixture. Add the melted butter and continue to mix for about a minute.
Add the egg, then increase the speed to medium and leave for 5 minutes, for the dough to get well kneaded. Using your hands, scrape the dough into a ball: it will be slightly sticky and elastic. Place it in a lightly oiled bowl, turning it a couple of times so that the dough gets well greased. Cover the bowl with a clean tea towel and leave to rest in a warm place for about 1 hour, or until almost doubled in size.
Put the sugar and cinnamon for the filling into a small bowl. Mix well to combine, then set aside.
On a lightly floured surface, roll out the dough into a large rectangle, about 35 x 50cm. Drizzle the tahini over the dough, then, using the back of a spoon or a spatula, spread it out evenly, leaving 1cm clear of tahini at both the shorter ends. Sprinkle the sugar mixture evenly over the tahini and leave for 10 minutes, until the sugar looks all wet.
Starting from one of the long sides, roll the dough inwards to form a long, thin sausage. Trim away about 2cm from each end, then slice the dough into 10 equal pieces: they should each be just over 4½cm long. Sit each piece upright, so that its cut side is facing upwards, then, using your hands, gently flatten out to form an 8cm-wide circle. Cover with a damp tea towel and leave to rest for 15 minutes.
Preheat the oven to 160°C fan.
Transfer each roll of dough to a large parchment-lined baking tray, spaced 2–3cm apart. Brush all over – just the top and sides, not the base – with the egg yolk, sprinkle with sesame seeds, and bake on the middle shelf of the oven for 18 minutes, or until cooked through and golden. Remove from the oven and set aside for about 20 minutes – you don’t want them to be piping hot – then serve.