Sticky Tahini Buns

sticky tahini buns

This recipe is a variation of cinnamon rolls. You might think why do I need to make a variation of a classic recipe - the answer is because you must always try new things and new combinations. These buns are delicious and are a wonderful combination of tahini, dates and brown sugar.

I have mostly used tahini in savory combination but these buns are really delicious. The sticky topping adds oodles of flavor to these buns. It takes a little time and a little prep work to make these but the result is totally worth it. These buns are perfect for the holiday season - wrap them in a festive colors and shapes and gift them to your loved ones. Or warm up an individual bun and enjoy it with a warm cup of coffee for breakfast or in the evening. Try something different this season!

sticky tahini buns

sticky tahini buns

sticky tahini buns

sticky tahini buns

Serving 8 buns

Cooking time 1 hour plus rising time for the dough

Things you will need:

For the dough

3 1/4 cups all purpose flour

2 tsp active dry yeast

2 tbsp sugar

1 egg, slightly beaten

1 cup milk

2 tbsp warm water (to dissolve the yeast)

2 tbsp butter, melted

  1. Activate dry yeast by dissolving it in warm water. Keep aside for 10 minutes till it starts getting bubbly.
  2. In a large bow mix 3 cups flour and sugar.
  3. In a separate bowl mix together milk, egg and butter.
  4. Add dissolved and activated yeast to the flour mixture and start mixing with the help of a fork.
  5. Slowly add the milk mixture to the flour. Switch to a wooden spoon or your hands and start mixing the flour and milk mixture to form a dough.
  6. If you feel the dough is too sticky, add the reserved 1/4 cup flour and knead to form a clean dough. The dough should bounce back when you push it slightly with your finger.
  7. Transfer the dough into a lightly oiled bowl (large enough for the dough to rise). Cover with a kitchen towel and place in a warm spot. Let the dough rest for 1 1/2 hours or till it doubles in size.

For the filling

1/2 cup white sesame seeds

1/2 cup brown sesame seeds - (double the quantity of white sesame seeds if you cant find the dark ones)

1/3 cup sugar

Add all the ingredients in a blender and pulse till it turns into a coarse powder. Keep aside.

For the topping

1/2 cup chopped dates

1/4 cup sesame seeds, toasted

3/4 cup brown sugar

2 tbsp milk

vanilla extract

pinch of sea salt

  1. In a saucepan melt sugar on medium heat.
  2. When the sugar caramelizes, turn the heat off.
  3. Add milk and stir till it blends in.
  4. Add all the other ingredients and mix to form a stick sauce. Keep aside.

To put the buns together

1/4 cup tahini

  1. Roll out the dough into a 1/2 inch thick square - I used a floured square tray to guide me with shape.
  2. Smear tahini evenly on the dough - this acts almost like a glue in keeping the filling together.
  3. Sprinkle the ground sesame & sugar mixture generously on the dough square leaving 1/2 inch on the corners.
  4. Roll up tightly to form a log, pinch a seal the seam on the long side.
  5. Cut into eight 1 1/2 inch thick slices. Place these slices on a baking sheet, cover with a kitchen towel and let rise for another hour.
  6. Preheat the over at 375 F.
  7. Smear the pre-baked buns generously with the sticky date mixture forcing some of the mixture to go between the buns. Reserve a few tablespoons of this mixture.
  8. Bake the buns in the oven for about 50 minutes or till they turn golden.
  9. Smear the reserved sticky topping as soon as you pull the buns out of the oven.
  10. Cool on the grill, serve warm.

Suggestions:

  1. As an option you can chop up some pistachios and mix it in the sticky sauce.
  2. Sprinkle some toasted sesame seeds and a pinch of sea salt before serving.

This recipe is loosely based on Fig Pican Sticky Buns

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