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Sweet and sticky honey tahini buns

August 21, 2015 by Lucy Parissi 16 Comments

25 shares
Sweet and sticky honey tahini buns

Let’s get one thing straight. Baking while you are on holiday is a little crazy. Not because you should be off swimming or sunbathing or, here’s a thought!,  letting the bakeries do that for you… but because it is is too darned hot! I am still on my holidays and it has been so hot that turning on the oven is just asking for trouble. But I am nothing if not a little (baking) crazy so I had this notion of making sweet buns with tahini and honey and a little sweat wasn’t going to stand in my way.

I am so glad that I did – they were just amazing. Sweet but not cloying, super soft and slightly sticky… I am getting the urge to bake again just typing this. Because these dozen buns are but a sweet memory now having been demolished as soon as the camera stopped clicking (and some before I even managed to take the lens cap off). Photographing food in bright sunshine is a pain by the way… give me the softly diffused London light over scalding Greek sun any day of the week.

If you have never baked yeasted buns (or is it rolls? I can never decide) this dough is very obliging. I mean it. It is a well behaved dough that turns out great even if you are a novice baker with a yeast phobia. You can knead the dough by hand until elastic or use a stand mixer. You can even use a bread machine (add the wet ingredients first followed by the dry with the yeast at the top) but make sure it can handle the quantity of flour specified in the recipe.

Sweet and sticky honey tahini rolls
Sweet and sticky honey tahini rolls

For the dough

200g | 7oz Greek yoghurt
65g |  2.3oz | just under 1/2 stick unsalted butter, cubed
3 large eggs, lightly beaten
500g | 1.1lb | 4 cups white bread flour, more for dusting & rolling
100g | 3.5oz | 1/2 cup sugar 
1 heaped tbsp tahini
9g | 1 packet dry active yeast

1 tsp ground cinnamon

1 tsp salt
a little olive oil for greasing 
1 egg beaten with 2 tsp milk to glaze
2-3 tbsp sesame seeds
For the filling
300g | 10.5oz tahini
100g | 3.5oz | 1/2 cup sugar 
3-4 tbsp runny honey
1 tbsp cinnamon

Method

  1. Put the yoghurt, butter and tahini in a measuring jug and microwave for about a minute until the butter has melted. Stir together, add the beaten eggs and mix again.
  2. Put the flour, sugar, yeast, cinnamon and salt in a large bowl and mix together. Stir in the wet ingredients using a wooden spoon until everything is incorporated.
  3. Tip the dough onto your worktop and knead for about ten minutes until it is elastic and forms a smooth ball. If the dough is too sticky, sprinkle with a little flour.
  4. Grease your mixing bowl with a little olive oil. Place the dough the bowl and cover with a clean tea towel or plastic bag. Leave to rise until double – this can take up to 1 1/2 hours.
  5. Dust your worktop with a little flour and tip the dough on it. Press on the dough to deflate and then roll or spread with the palm of your hand to form a rectangle about 1.5cm (just over 1/2in) thick. 
  6. In a bowl, mix the tahini, sugar and honey to form a thick paste. Spread the filling over your dough using your fingers, leaving a small border around the edge. Sprinkle with the cinnamon.
  7. Starting on the long side closest to you, roll the dough into a log. Trim the edges. Cut into 12 even pieces using a pastry cutter or sharp knife. 
  8. Line a large tray with baking paper and lightly grease the paper with olive oil. Place the buns on the prepared tray, spaced about an inch apart. Brush with a little egg wash and loosely cover with a plastic bag. Leave to rise for about an hour until puffy.
  9. While the buns are rising again, preheat the oven to 180C (350F). Brush them with the egg wash again and sprinkle with the sesame seeds.
  10. Bake for 34-40 minutes, covering with foil after 20 minutes if they are colouring too much.

To make in a stand mixer, put all the dry ingredients in the bowl of your stand mixer and mix together using the dough hook for a few seconds. Add the wet ingredients (see step 1 above) with the mixer running on low speed then mix together for 7 minutes on medium-low speed until the dough is elastic and forms a glossy ball. Proceed with step 4 as above.

Sweet and sticky honey tahini buns

If you like the look of these then check out these fabulous creations
• Chocolate Almond Rolls with Almond and Vanilla Bean Glaze from Vikalinka.
• Wholemeal Maple Pecan Buns from Half Baked Harvest.
• Cardamom Almond Cinnamon Buns from Domestic Gothess.
• Sour Cherry Chelsea Buns from Maison Cupcake. 
• Chocolate Almond Krantz Cake from Franglais Kitchen.
• Overnight cinnamon buns from MBakes.
• Honey bread rolls from Hungry Healthy Happy. 
• Apple, Cinnamon and Almond Swirls from Cygnet Kitchen. 

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Comments

  1. Ify Everett says

    November 04, 2018 at 4:21 pm

    I made these yesterday and they were delicious. I iced mine with cream cheese icing for an little extra decadence. Thank you for the innovative recipe.

    Reply
    • Lucy Parissi says

      November 05, 2018 at 10:23 am

      Oh wonderful! Thanks so much for the comment, if you have any photos to share please tag me on Instagram https://www.instagram.com/supergolden88/

      Reply
  2. Louise | Cygnet Kitchen says

    August 27, 2015 at 9:50 pm

    You put us all to shame, baking these gorgeous buns while on holiday Lucy! I love the idea of putting tahini in these, I have only ever used in hummus! x

    Reply
  3. Hannah Hossack-lodge says

    August 23, 2015 at 1:39 pm

    These look so delicious, and I love your idea for the filling, I imagine it to be a bit like halva? I also get an itch to bake while I'm on holiday, It's very rare that I go more than a week without baking something! x

    Reply
  4. Rosie says

    August 22, 2015 at 8:27 pm

    These sound lovely, I agree yeasted buns/rolls are a great dough to work with and I always love it when they expand towards each other until they all join. Never thought of using tahini as a filling, I'll add these to my 'to do' list 🙂

    Reply
  5. Tania | My Kitchen Stories says

    August 22, 2015 at 1:03 pm

    I've never had buns with Tahini and honey, they sound amazing. I would love to give them a try

    Reply
  6. Kerry Cooks says

    August 21, 2015 at 9:35 pm

    Wow, these look so delicious! Such a creative and yummy flavour combination

    Reply
    • Lucy Parissi says

      August 22, 2015 at 7:58 am

      I think I am a tahini addict Kerry : )

      Reply
  7. Dannii @ Hungry Healthy Happy says

    August 21, 2015 at 2:05 pm

    Those buns look incredible. I am always looking for new ways to use tahini, apart from hummus.

    Thanks for linking to my recipe 🙂

    Reply
    • Lucy Parissi says

      August 22, 2015 at 7:54 am

      I think I can use tahini in just about anything. It makes a great sauce mixed with Greek yoghurt. I love the stuff!

      Reply
  8. Becca @ Amuse Your Bouche says

    August 21, 2015 at 2:05 pm

    Oooh wow these look yummy! Tahini isn't something I use very much but I never knew it could be used like this!

    Reply
  9. Lynn | The Road to Honey says

    August 21, 2015 at 1:50 pm

    Girl. . .you are crazy baking fancy rolls on your vacation. That said, these look outstanding and would give any bakery a run for their money. As a matter of fact, they are making me want to rush into my kitchen and whip up my own batch.

    BTW. . .harsh Greek sun or not. . .the photos look great.

    Reply
    • Lucy Parissi says

      August 22, 2015 at 7:32 am

      You should make these Lynn – I swear you won't be disappointed : )

      Reply
  10. Sophie Broomfield says

    August 21, 2015 at 1:23 pm

    Oh my goodness, these looks scrumptious! Beautiful flavour combinations.

    Reply
  11. Angela Field says

    August 21, 2015 at 10:42 am

    These look so delicious Lucy. I have some Orange Blossom Honey that I want to bake with, this looks just the thing. I've never baked with Tahini, so these sound really interesting. I cannot believe you're blogging whilst on holiday, you're amazing!

    Reply
    • Lucy Parissi says

      August 22, 2015 at 7:31 am

      I think it's because I really started baking while on holiday about 5 years ago when the GBBO was first on TV. I have this nostalgic attachment to kneading dough especially – I had never baked with yeast before then!

      Reply

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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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