Tahini-Scallion Rolls

Mar 21

Mar 21 Tahini-Scallion Rolls

Soft, savory buns filled with a mix of tahini, sesame seeds, lots of chopped scallions and a touch of honey to balance it all out. Maybe an unexpected filling for those of us that grew up in the U.S., but I love a versatile savory bake (and I love tahini and it’s own versatility) and these buns could be served so many ways. I could see a plate piled high with them on Easter Sunday, dipped into a skillet of shakshukah like I did last night, and of course, on its own with a drizzle of chili crisp as the recipe on King Arthur Baking suggests. Either way, serve them warm, fresh from the oven. Delicious.

I had to add a few extra tablespoons of bread flour to get the soft-but-not-sticky texture of the dough that the recipe describes, but once it came together it was easy to work with. The filling is a simple chop of scallions that get stirred in with with the rest of the ingredients. Give it a try!

Tahini-Scallion Roll Recipe:

On King Arthur Baking: https://www.kingarthurbaking.com/recipes/tahini-scallion-rolls-recipe

Servings:
12 buns

Difficulty:
Moderate, or easy if you’re used to bread making.