Easy Black Tahini Rolls
Recipe: https://recipestripper.com/recipes/c4da8b97-0f81-411e-a79b-48e17d237ec9
Original source: https://thesaltedpotato.com/easy-black-tahini-rolls/
Recipe image: https://thesaltedpotato.com/wp-content/uploads/2025/03/easy_black_tahini_rolls_1500.jpg

Milk bread dough is used to make easy sweet rolls with black sesame tahini and black sesame seeds. A simple syrup flavored with Fiori di Sicilia is brushed on as soon as they come out of the oven and you're left with unusually delicious rolls that are sweet, but not too sweet. They're perfect!
Yield: 20

Ingredients
- 1  recipe Renée’s Milk Bread
- 280 grams (1 cup) black sesame tahini*
- 1/2 teaspoon table salt
- 3 tablespoons black sesame seeds*
- 400 grams (2 cups) granulated sugar, divided
- 200 ml (approximately 1 cup minus 1 tablespoon) water
- 1 1/2 teaspoons Fiori di Sicilia or 1 teaspoon vanilla plus 1/2 teaspoon orange oil

Instructions
1. Make my recipe for Renée’s Milk Bread through Step 4. Gently deflate the dough and divide in half. Using one half of the dough and keeping the other half covered with plastic wrap, on a lightly oiled surface, pat and roll one half of the dough into a 14 x 20 inch rectangle. I was able to pat it out most of the way and only needed a rolling pin near the end in order to get it to the full size needed. Spoon and spread 140g (1/2 cup) black tahini* over the top of the dough and to within 1/2 inch of the edges. Sprinkle with half of the black sesame seeds,* then sprinkle 100g (1/2 cup sugar) over the top. Let sit for 10 minutes in order for the sugar to melt into the tahini a little.
2. Roll up lengthwise and slice about 3/4 inch off each end. Slice into 10 rolls, tuck the tail of each roll underneath, and place on a parchment lined half sheet pan, cut side up (see video). Repeat with the remaining half of the dough. Cover with oiled plastic wrap and let rise 45 minutes. Preheat oven to 375° with a rack in the center.
3. Bake the first pan of rolls at 375° for 18 minutes, turning the baking sheet 180 degrees midway through the baking time. Remove from the oven and place the sheet pan on a cooling rack.
4. While the rolls are baking, make a simple syrup of 200g sugar and 200ml water, by cooking over medium heat in a medium sauce pan, and stirring until the sugar melts. Let it come to a boil and simmer for 5 minutes until it is starting to get syrupy. Remove from the heat and stir in the Fiori di Sicilia or vanilla extract and orange oil.  Brush half over the first pan of rolls as soon as they come out of the oven. Let the rolls cool on the pan. I like them best when they are still warm, but they’re still very good at room temperature. Bake the second pan of rolls as soon as the first pan comes out of the oven. If the syrup seems to have thickened too much, heat it gently and immediately brush over the second pan of rolls. Serve, and Enjoy! After they’ve completely cooled I like them heated briefly in the microwave before serving, but that’s only a personal preference. My son prefers them at room temperature. Any leftovers can be frozen very successfully. Heat the frozen rolls for about 30 - 45 seconds in the microwave before serving.