Make Ahead

Tahinli (Armenian sesame rolls)

March 14, 2013
5 Ratings
  • Makes 12
Author Notes

Armenian rolls - Good snack for anytime of the day!
Adapted from Desert-Candy —ami@naivecookcooks

What You'll Need
  • For Dough :
  • 3.5 cups all purpose flour, sifted
  • 1 cup milk (I used 2%)
  • 2.25 teaspoons yeast
  • 1/3 cup olive oil
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 egg, beaten
  • For filling and glaze:
  • 1 cup tahini paste
  • 1/2 cup honey
  • 1 egg
  • 1 tablespoon sesame seeds
  1. Pre heat oven to 325F. 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.
  2. 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.
  3. Divide the dough into 12 pieces, cover and let them sit for around 20 minutes.
  4. 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.
  5. Brush the rolls with the beaten egg, then sprinkle a few sesame seeds over top. Bake 25-30 minutes or until light brown. Enjoy. Keep them in air tight containers. They taste good by themselves or smear them with butter.

See what other Food52ers are saying.

  • Agata Grau
    Agata Grau
  • hardlikearmour
  • Laura F.
    Laura F.

3 Reviews

Laura F. July 7, 2021
Please convert the recipe into metric, I could not find a conversion for sifted flour and had to go by feel. Worked with half the amounts, ended up with a little too much filling. My oven runs hot so they took just about 20 minutes to bake fully. The recipe was however easy to follow and the rolls came out beautifully golden (only used the yolk), flaky and full of sweet sesame flavour. Will be making again!
Agata G. January 6, 2016
Can I use quick rise yeast? if so how much?
hardlikearmour March 14, 2013
These look beautiful, and sound really delicious!