These sweet, brioche-like rolls have swirls of rich, warm tahini filling. Heat them up for a quick and delicious breakfast that pairs perfectly with coffee or tea.
1. In a medium bowl, combine the active dry yeast, coconut sugar and ½ cup whole wheat flour. Whisk it all together, then add the ¾ cup lukewarm water. Stir and let rest for 30 minutes while the yeast activates.
2. Meanwhile, in a large bowl, whisk together the rest of the whole wheat flour (1 ½ cups), the bread flour, ½ cup coconut sugar and 1 tsp cinnamon. Once the yeast is activated, pour the wet mixture into the dry ingredients and knead for 5-10 minutes until the dough is no longer sticky. Cover the bowl with a towel and let the dough rest for 1 hour.
3. While the dough rests, mix the filling ingredients together. Add just enough water to get a spreadable consistency. it should be thick, similar to caramel.
4. When the hour is up, flour a clean surface and divide the dough into 6 equal portions. Roll each one into a rectangle. Spread a thick layer of filling inside, leaving about an inch margin all around. Then, roll the dough lengthwise, over the filling. Once you have a log, take each end and curl one to the left toward the center, and the other right towards the center. This will create an “S” shape. Then, fold one side over the other (stacking them) and lightly press down.
5. Line a baking sheet with parchment paper and preheat the oven to 350F.
6. Set the rolls 3 inches apart, as they will spread and rise while baking. Brush the tops with the egg wash and sprinkle with sesame seeds.
7. Bake for 40 minutes, until deep brown and solid to the touch.