Happy Saturday! As I write this, I have a banana bread that I took out of the oven and of course had two slices..that’s right..I did not listen to the voice of reason telling me not to bake..the voice was persistent but so was I..I convinced it that I was actually going to make something healthy. It was a short quarrel but I was drained and felt victorious. So I did what I had to do, I happily retreated to the kitchen 🙂
After New Year, I came across this recipe for Armenian rolls with Tahini (sesame paste) and honey. There is a different version of this I grew up with. It is round but flatter and crispy and is filled with Tahini and sugar. I love those but have to stay away because I’ll eat 5 in one sitting! I want to point out that the rolls in the picture in the recipe look crumbly and the texture is different. The rolls I made were soft. Don’t ask me why..I followed the recipe. I made these again with my mom in her apartment and the dough was softer, smoother and rose beautifully, even though it is not supposed to rise like bread dough. I don’t know whether it was the temperature in the apartment, that my mom mixed it longer or magic but I will make these again and hope they turn out like my mama’s did. We also added more honey and of course they tasted better 🙂 The dough is great and you can put just about anything in it, savory or sweet.
Recipe taken from FOOD52
- 3.5cups all purpose flour, sifted
- 1cup milk (I used 2%)
- 2.25teaspoons yeast
- 1/3cup olive oil
- 1tablespoon sugar
- 1teaspoon salt
- 1egg, beaten
- 1cup tahini paste
- 1/2cup honey
- 1tablespoon sesame seeds
- 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.