Author Notes
Armenian rolls - Good snack for anytime of the day!
Adapted from Desert-Candy —ami@naivecookcooks
Ingredients
- 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
Directions
-
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.
-
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.
-
Divide the dough into 12 pieces, cover and let them sit for around 20 minutes.
-
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.
-
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.