Vegan Tahini Rolls

By Carol Dudar, Recipes & Food Styling

Photos By Above the Salt

A simple sweet treat with blended flavours of tahini, cardamom, and sesame. (Makes 20 rolls)

INGREDIENTS

Dough

  • 3 cups (750 g) all purpose flour of flour
  • 1 1/2 tsp (7 ml) kosher salt
  • 1 1/2 tsp (5 ml) ground cardamom
  • 2 tbsp (30g)  dark brown sugar or coconut sugar
  • 1 pkg quick rise yeast
  • 1 1/4c  (310 ml) unsweetened  almond milk
  • 8 tbsp (105 ml) coconut oil
  • 2 tsp (10 ml) vanilla
  • 1/4 c (60 ml) tahini

Tahini Filling

  • 1/2 cup (125 ml) tahini
  • 1/4 cup (60 ml) dark brown sugar or coconut sugar
  • 1/2 tsp (2 ml) ground cardamom
  • 2 tsp vanilla extract
  • 1/2 tsp (2ml)  kosher salt
  • 3 tbsp (45 ml) mix of black sesame seeds and toasted sesame seeds

Black Tahini Filling

  • 1/2 cup (125 ml) black tahini
  • 1/4 cup (60 ml) dark brown sugar or coconut sugar
  • 1/2 tsp (2 ml) ground cardamom
  • 2 tsp vanilla extract
  • 3 tbsp (45 ml) mix of black sesame seeds and toasted sesame seeds

INSTRUCTIONS

Mix flour, salt, cardamom, sugar and yeast together in mixing bowl. Heat the almond milk, coconut oil, and vanilla to 125 degrees or until milk is warm to the touch, not hot.  With the mixer with the paddle running, slowly add the liquid mixture. Add the tahini, and mix for 10 min.

Turn out onto a cutting board, and knead dough into a round ball.  Place dough into a large bowl and cover with plastic wrap, topped with a tea towel.  Let rise for 1 hr.

Transfer the dough to a large cutting board or clean surface and cut into two even pieces. Gently roll and shape one at a time into a 10”x 20” rectangle, keep the other covered with plastic wrap.  Mix the tahini, sugar, cardamom, vanilla and salt together. On one of the rectangles, spread the tahini filling evenly, leaving a 1” border around the edge. Fold the dough in half horizontally to 10” x 10”, and roll it slightly thinner and keeping it to a well shaped rectangle until it is roughly 12”x10”.  Repeat with the other piece of dough, filling it this time with the black tahini filling.

Cut each rectangle into 1/2” strips lengthwise using a small knife. Each rectangle should yield 10 strips.  Take each strip of dough, and twist the whole length of it. Pinch the top of the twisted strip with your thumb and forefinger, and wrap the length of the remaining strip around a few times around the pinched top of the strip until it looks like knot, tucking the end of the strip underneath. Transfer to a parchment lined baking sheet,  8-10 comfortably on a pan, allowing a lot of space around them to rise.

Repeat until all of your knots are made, filling 4 or so baking sheets. Cover with the buns with plastic wrap and let rise for 30-45 min or until they have risen—about double in size.

Preheat oven to 375 degrees. Remove plastic wrap, and bake the rolls for about 15-20 min or until risen and golden brown. Transfer to cooling rack, and continue to bake off until all knots are baked.

Option: Buns can be drizzled with glaze or sprinkled with icing sugar for a slightly sweeter flavour.