These Turkish tahini rolls (Tahinli Ekmek) are soft, fluffy yeast breads filled with rich, nutty tahini and rolled into beautiful swirls. The first time I tasted these delicious sweet rolls was in Istanbul, Turkey!
After visiting the magnificent Hagia Sophia in Sultanahmet Square, we spotted street vendors selling something that looked like cinnamon rolls. Locals and tourists alike were enjoying these tempting treats as they strolled around the square. But they weren’t cinnamon rolls at all! What my kids and I had mistaken for cinnamon rolls were actually Tahinli Ekmek, a traditional Turkish sweet bread filled with tahini.
Love at first bite! Yes, I was instantly smitten. The combination of soft, pillowy bread and the deep, nutty flavor of tahini was simply irresistible.
A Cherished Turkish Family Recipe from Hilda
After a little begging on my part, my friend Hilda finally shared her 30-year-old recipe, passed down from her mother-in-law, who happens to be Turkish. It does take a little time and effort to prepare, but believe me, every minute is worth it!
I could enjoy tahini on practically anything, so if you’re anything like me, you’ll absolutely devour these buns. There is nothing quite like the aroma of freshly baked bread wafting from the oven, and these rolls have an extra-special touch: a deliciously sweet, nutty tahini filling. They are simply wonderful!
And yes, I have to admit, I am a genius when it comes to recognizing a delicious recipe, but I certainly can’t take credit for inventing these rolls! Many thanks to you, Hilda, and to your lovely mother-in-law for sharing this treasured family recipe!
Turkish Tahini Sweet Rolls (Tahinli Ekmek)
How to Make Turkish Tahini Sweet Rolls (Tahinli Ekmek)
Make and Rise the Dough
In a large mixing bowl, combine the flour, butter, olive oil, sugar, salt and instant yeast. Mix until the ingredients are evenly distributed.
In a separate bowl, beat the eggs, then gradually pour in the milk while stirring to combine. Add the egg and milk mixture to the dry ingredients. Knead thoroughly until a smooth, soft, and uniform dough forms, with no visible streaks of butter or flour. The dough should be soft and pliable.
Cover the bowl with a clean kitchen towel and set aside in a warm, draft-free place for about 1 hour, or until the dough has doubled in size. The rising time may vary depending on the room temperature.
Prepare the Tahini Filling
While the dough is rising, prepare the filling. In a medium bowl, combine the tahini and sugar, stirring until the mixture is smooth and well blended. Make sure the sugar is evenly incorporated into the tahini so that the filling spreads easily over the rolled-out dough.
Set aside until ready to use.
Shape the Dough into Balls
Divide the dough into 12 equal portions and shape each portion into a ball.
Roll Out the Dough
Roll each ball into a 20 cm (8-inch) circle on a lightly floured surface using a rolling pin.
Spread the Tahini Filling
Spread 1 tablespoon of the tahini mixture over the dough circle, almost to the edges, leaving a 1 cm (½-inch) border all around.
Shape the Rolls
Roll up each dough circle tightly to form a log.
Lengthen the Dough Rolls
Gently roll each log back and forth until it is about 30 cm (12 inches) long.
Shape into a Spiral
Use your hands to shape it into a tight spiral.
Second Rise and Egg Wash
Transfer the rolls to a parchment-lined baking sheet, spacing them slightly apart. You may need to use two baking sheets. Cover and set aside for another 30 minutes to allow the rolls to rise for a second time. Brush the top of each spiral with the egg wash.
Add Sesame Seeds
Lightly sprinkle the tops with sesame seeds.
Bake and Serve
Preheat the oven to 190°C (375°F). Bake for 20 minutes, or until golden brown and cooked through. Serve warm!
Frequently Asked Questions
Can I prepare Turkish tahini rolls ahead of time?
Yes! You can prepare the dough a day ahead and let it rise slowly in the refrigerator overnight. After kneading, cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes. Then cover the bowl tightly with plastic wrap and refrigerate overnight for a slow fermentation.
The next day, remove the dough from the refrigerator and let it sit at room temperature for about 40 minutes before shaping. Working with room-temperature dough makes it softer, more pliable and much easier to roll and shape.
How should I store leftover Tahinli Ekmek?
Once completely cooled, store the rolls in an airtight container at room temperature for up to 2 days. Avoid refrigerating them, as this can make the bread dry more quickly.
Can I freeze Turkish tahini rolls?
Yes! These rolls freeze well. Allow them to cool completely, then wrap individually or place them in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature before reheating.
How do I reheat leftover tahini rolls?
For the best texture, place the rolls in a preheated oven at 160°C (325°F). Cover them loosely with aluminum foil to prevent them from drying out, and warm for about 5–8 minutes, or until heated through. They will regain their lovely softness and freshly baked aroma.
What can I serve with Turkish tahini rolls?
These sweet tahini rolls are wonderful alongside a cup of Turkish tea or coffee. Serve them for breakfast, brunch or afternoon tea. Their nutty, sweet filling makes them delicious on their own, too!
More Middle Eastern Sweet Breads, Cookies and Pastries
- Kaak Bhaleeb Recipe: Lebanese Milk Bread
- Authentic Ghraybeh Recipe (Easy 3-Ingredient Lebanese Cookies)
- Kaak Al Abbas
- Carob Kaak/ Kaak Bil Dibs
- Farida’s Date Ring Kaak (Authentic Kaak Al Asawer)
- Date Maamoul Recipe with Sweetened Condensed Milk (Lebanese Maamoul)
- Authentic Lebanese Sweet Kaak Recipe (Crispy Sesame Rings)
- Barazek, Syrian Sesame Cookies (Authentic)
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Turkish Tahini Sweet Rolls (Tahinli Ekmek)
Description
Ingredients
- 4 cups all-purpose flour
- 2 tablespoons instant yeast
- 1 egg
- 1 ¼ cups milk warmed
- 2 tablespoons butter softened or melted
- ¼ cup olive oil
- ⅓ cup sugar
- ¼ teaspoon salt
For the Filling
- 1 cup sugar
- 1 cup tahini
For the Egg Wash & Topping
- 1 egg lightly beaten
- 1 drop of vinegar to neutralize the egg scent
- Sesame seeds for sprinkling
Instructions
- Check Yeast: First off, check the expiration date of your instant yeast package to ensure it is active.
- Mix the Dry Ingredients & Fats: In a large bowl, mix together the flour, sugar, salt, instant yeast, butter, and olive oil.
- Add the Wet Ingredients: In a separate small bowl, beat the egg, then gradually stir in the warm milk. Pour this liquid mixture into the bowl with the flour mixture.
- Knead & First Rise: Knead the dough thoroughly until it is completely smooth and uniform in texture. Cover the bowl with a clean kitchen towel and set aside in a warm place for 1 hour, allowing it to rise and double in size.
- Make the Filling: While the dough rises, mix together the tahini and sugar in a bowl until well combined.
- Portion the Dough: Divide the risen dough into 12 equal portions and roll them into balls. Work with one dough ball at a time, keeping the rest covered so they do not dry out.
- Roll into Circles: On a lightly floured surface, use a rolling pin to roll each ball into a circle roughly 20 cm (8 inches) in diameter.
- Add Filling: Spread about 1 tablespoon of the tahini-sugar mixture over the dough circle, leaving a 1 cm (half-inch) border around the edges.
- Shape into Logs: Roll the dough circle up tightly to form a log. Roll the log gently back and forth against your counter until it elongates to about 30 cm (12 inches).
- Form the Spirals: Wrap the log around itself from one end to the other to shape it into a tight spiral. Lightly flatten the top of the spiral bun with the palm of your hand.
- Second Rise: Transfer the shaped rolls to a baking sheet lined with parchment paper, leaving plenty of space between each roll (you will likely need two baking sheets). Set aside to rest for another 30 minutes for a second fermentation.
- Apply Egg Wash & Topping: Preheat your oven to 190°C (375°F). In a small bowl, whisk together the egg and drop of vinegar. Brush the tops of each spiral generously with the egg wash, then lightly sprinkle with sesame seeds.
- Bake: Bake for 20 minutes, or until the rolls are beautifully golden brown and cooked through. Serve warm!
Notes
Making these rolls took my mind back to our trip to Istanbul and Alanya, Turkey. I thought I would share a few pictures from our trip with you. Such wonderful memories!
At Galata Tower, a beautiful medieval stone tower in Istanbul.
The Blue Mosque, built between 1609 and 1617. It is known as the Blue Mosque because of the beautiful blue tiles that adorn the interior walls.
Read about our second visit to Istanbul
19 Comments
Amazing!
Thank you Christine.
Thank you for sharing. We spent April in Istanbul and loved everything moment!
The rolls look amazing and I am going to make them. Please tell me do you use bread flour or all purpose flour?
Yes Sharon, agreed, Istanbul is a lively and beautiful city! I used all purpose flour! I hope you enjoy the tahini rolls just like we do!
Vanilla is missing from your ingredient list, but it appears in your instructions.
this looks great. Do i make the yeast according to the package instructions?
Hadia, these buns look amazing! What a beautiful treat these would be on a weekend morning. And I’m enthralled with your pictures too. Thanks for sharing your adventure.
Respectfully, I ran into trouble with the recipe and thought I would post here to help others avoid the problems I ran into. These are the suggested changes I would make:
-Increase sugar/tahini mixture to 1.5 cups of each. Better to have too much than not enough.
-Decrease oven temperature from 400F to 350F.
-Decrease cook time to 12 minutes, continue to check for doneness every 2 minutes thereafter.
-Do not split the rolls apart onto 2 baking trays. They can safely cook on one, and they will be better for it.
With the recipe as written, unfortunately even checking at 15 minutes, the bottoms of the rolls were already burned. I used to work as a baker, and have made other varieties of sweet rolls without issue. When I reviewed multiple different tahini sweet roll recipes, a number were cooked at 350F, with a 12 minute suggested cook time. Given how burned mine were at 15 minutes, that makes sense to me.
The good part: after removing the burnt bottom of the roll, the overall flavor and texture of the roll and the filling was lovely.
It looks amazing and delicious, I will try it.
Great recipes!
Thank you!
The recipe as listed shows 2 tablespoons of instant yeast. Is this correct? That is a lot of yeast for such a small quantity of rolls. In America one package of Instant yeast is 9 grams which is approximately 1 tablespoon. This recipe needs 2 packages or 18 grams on Instant yeast. I’m just confirming this is correct before I make these.
Looks Delicious! Would mixing Tahini with either honey or date molasses (dibs) work? Trying to avoid white sugar if I can.