Cinnamon Tahini Sesame Rolls and Honey Tahini Sesame Rolls

Step 1: Add Ingredients to Bread Machine

Add liquids (half and half, tahini) first to the bread machine pan. Then add bread flour, brown sugar (on one side), salt (on the other side), cubed salted butter around the edges, and SAF Instant Yeast (Gold Label) on top of the flour. Close the lid.

Step 2: Start Dough Cycle and Monitor Consistency

Plug in the bread machine. Select Course 11 (Dough cycle). Press start. Set a timer for 28 minutes (this accounts for 23 minutes of preheat/rest and 5 minutes of kneading). If your machine starts kneading immediately, set a timer for 5 minutes. After 5 minutes of kneading, check the dough consistency. It should be tacky but not sticky. If too dry, add water 1 tablespoon at a time. If too wet, add flour 1 tablespoon at a time. The presenter added about 1 tablespoon of water to her dough.

Step 3: Prepare Filling Ingredients

While the dough cycle is running, prepare the filling. Soften 4 oz (1 stick) of salted butter. Mix it with tahini to taste. Prepare cinnamon sugar (mix cinnamon and sugar to desired taste). Measure out black sesame seeds and white sesame seeds. Prepare honey granules. Lightly flour your clean countertop for rolling the dough.

Step 4: Remove Dough and Divide

Once the dough cycle is complete, hit cancel on the bread machine and unplug it. Carefully remove the bread pan. Remove the paddles from the pan immediately and wash them along with the pan (do not immerse the pan in water or put it in the dishwasher). Place the dough on the lightly floured countertop. Weigh the dough (approx. 1035g) and divide it into two equal halves (approx. 517g each) for the two variations.

Step 5: Roll Out Dough for Cinnamon Rolls

Take one half of the dough and roll it out into a roughly rectangular shape, as thin as possible. The presenter notes that a perfect rectangle isn't necessary.

Step 6: Add Cinnamon Roll Filling

Spread the tahini butter mixture evenly over the rolled-out dough. Sprinkle generously with cinnamon sugar. Then, sprinkle with black sesame seeds.

Step 7: Roll and Cut Cinnamon Rolls

Carefully roll the dough tightly from one end to the other. Use a bench scraper or knife to cut the rolled dough into 1-inch thick slices. The presenter made 8 rolls from one half of the dough. Place the rolls into a greased pie plate, leaving some space between them for rising.

Step 8: Roll Out Dough for Honey Rolls

Take the second half of the dough and roll it out into a roughly rectangular shape, as thin as possible.

Step 9: Add Honey Roll Filling

Spread the tahini butter mixture evenly over the rolled-out dough. Sprinkle generously with honey granules. Then, sprinkle with white sesame seeds.

Step 10: Roll and Cut Honey Rolls

Carefully roll the dough tightly from one end to the other. Use a bench scraper or knife to cut the rolled dough into 1-inch thick slices. The presenter made 8 rolls from the second half of the dough. Place the rolls into a second greased pie plate, leaving some space between them for rising.

Step 11: Proof the Rolls

Place both pie plates of rolls into the oven to proof for 45 minutes. If your oven has a proof setting, use it. Otherwise, preheat your oven to the lowest setting for 1 minute, then turn it off and let the rolls rise in the residual warmth. The rolls will puff up significantly during this time.

Step 12: Prepare Egg Wash and Drizzle

While the rolls are proofing, prepare the egg wash: crack 1 large egg into a small measuring cup, add 1 teaspoon of water and a pinch of salt. Beat with a silicone brush until well combined. Prepare honey for drizzling (if making honey rolls).

Step 13: Brush and Drizzle Rolls

Once the rolls have proofed, gently brush the tops and sides of the cinnamon rolls with the egg wash. For the honey rolls, brush with egg wash and then drizzle with honey.

Step 14: Bake the Rolls

Preheat your oven to 350°F (≈175°C) (approximately 175°C) (175°C (≈345°F) (approximately 345°F)). Bake the rolls for approximately 40 minutes, or until the internal temperature reaches 200°F (≈95°C) (approximately 95°C) (93°C (≈200°F) (approximately 200°F)) and they are golden brown. If the tops start to brown too quickly, tent them loosely with aluminum foil. Remove from oven and let cool slightly.

Step 15: Glaze and Serve

Prepare a powdered sugar glaze (recipe not provided in video). Drizzle the glaze over the warm rolls. Serve and enjoy!

• Always remove bread machine paddles immediately after the dough cycle or baking to prevent them from getting stuck. Wash paddles and bread pan by hand; do not immerse the pan in water or put it in the dishwasher. Dry thoroughly before storing.

• When checking dough consistency during kneading, add small amounts of flour or liquid (water/milk) until the dough is tacky but not sticky.

• If your bread machine does not have a preheat cycle, warm liquids and soften butter to room temperature before adding to the pan.

• To proof rolls without a proof setting in your oven, preheat the oven to its lowest setting for 1 minute, then turn it off. Place rolls inside and let them rise in the residual warmth.

• Cinnamon sugar and sesame seed quantities for the filling can be adjusted to personal taste.

• Cinnamon Tahini Sesame Rolls (tahini in dough, tahini butter filling, cinnamon sugar, black sesame seeds)

• Honey Tahini Sesame Rolls (tahini in dough, tahini butter filling, honey granules, white sesame seeds)