Tahini Walnut Rolls

I have included a little Turkish Cafe in my newest novel Underway (available in June) and I wanted to try out a few pastry recipes to use in the book. This was one of the simpler (and not deep fried) that I decided to give a try.

This is not the definitive recipe – if you Google Tahini Rolls you’ll find dozens of variations. Everyone’s grandma must make her own version. This one seemed the easiest to replicate.

These are much different than I expected. Light, crisp, flaky and not too sweet, they go great with coffee.  I really liked them.  This recipe makes about 2 dozen:

Tahini Walnut Rolls

  • 4 tbsp butter
  • ½ cup oil
  • 1 egg
  • 1 cup milk
  • 1 tbsp granulated sugar
  • 1 pkg instant dry yeast
  •  4 cups flour (480 g)
  • 1/2 teaspoon salt
  • 1 cup tahini paste
  • 1 cup granulated sugar
  • 2 tbs roasted sesame
  • 1 cup finely chopped walnuts
  • 1 egg yolk
  • 1 tbsp roasted sesame seeds to sprinkle over buns

Warm milk, butter, oil and sugar to 90 degrees (F). Add packet of yeast and mix gently.

Mix together flour and salt and add, 1 cup at a time, to the milk mixture. Blend thoroughly and mix until it forms a soft ball. Knead gently for 2 minutes.

Remove to a lightly oiled bowl and let rise until doubled.

Meanwhile, mix tahini and sugar together until smooth. Chop walnuts.

Divide dough into two balls. Roll one of the balls out until very thin (but not thin enough to tear).

Spread ½ of the tahini mixture over the rolled dough. Sprinkle half the walnuts and 1 tbsp of sesame seeds over the dough. Roll up into a jelly roll.  Slice into one inch thick pieces. Lay flat onto a baking sheet. Gently flatten.

Repeat with second ball of dough.

Mix egg yolk with a bit of water and brush over rolls. Sprinkle with sesame seeds.

Bake at 350 degrees F for 25 minutes, or until golden brown.


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