12 Serves
93 Mins
Preheat your oven to 165°C. In a large mixing bowl, whisk together the flour, sugar, yeast, and salt.
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JapaneseVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
51 µg / 400 µgCalcium
41 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
32 mg / 1,250 mgPotassium
113 mg / 4,700 mgSodium
315 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
0 g / 28 gSugar
10 g / 50 gSaturated Fat
16 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
In a separate small bowl, combine the egg, oil, and warm milk. Gradually incorporate this wet mixture into the dry ingredients until a smooth, elastic dough forms. If the dough remains too sticky, add a small amount of additional flour.
Cover the dough with a clean kitchen towel and allow it to rest for 30 minutes.
Divide the dough into 12 equal portions, cover them, and let them rest for another 20 minutes.
Roll each portion into a thin circle, spread a layer of tahini mixture over the surface, and roll into a rope. Coil the rope into a bun shape and gently flatten it.
Place the rolls on a lined baking sheet. Brush the tops with beaten egg and sprinkle with sesame seeds. Bake for 25-30 minutes until golden brown.
19
g194
g8
g
American