{"id":9551,"date":"2017-05-12T19:51:48","date_gmt":"2017-05-12T19:51:48","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=9551"},"modified":"2026-11-06T20:54:58","modified_gmt":"2026-11-06T20:54:58","slug":"tahini-sweet-rolls","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/tahini-sweet-rolls\/","title":{"rendered":"Turkish Tahini Sweet Rolls (Tahinli Ekmek)"},"content":{"rendered":"

These Turkish tahini rolls (Tahinli Ekmek)<\/strong> 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!<\/p>\n

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<\/strong>, a traditional Turkish sweet bread filled with tahini.<\/p>\n

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.<\/p>\n

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A Cherished Turkish Family Recipe from Hilda<\/h2>\n

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!<\/p>\n

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!<\/p>\n

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!<\/p>\n

Turkish Tahini Sweet Rolls (Tahinli Ekmek)<\/p>\n

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How to Make Turkish Tahini Sweet Rolls (Tahinli Ekmek)<\/h2>\n

Make and Rise the Dough<\/h3>\n

In a large mixing bowl, combine the flour, butter, olive oil, sugar, salt and instant yeast. Mix until the ingredients are evenly distributed.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Prepare the Tahini Filling<\/h3>\n

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.<\/p>\n

Set aside until ready to use.<\/p>\n

Shape the Dough into Balls<\/h3>\n

Divide the dough into 12 equal portions and shape each portion into a ball.<\/p>\n

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Roll Out the Dough<\/h3>\n

Roll each ball into a 20 cm (8-inch) circle on a lightly floured surface using a rolling pin.<\/p>\n

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Spread the Tahini Filling<\/h3>\n

Spread 1 tablespoon of the tahini mixture over the dough circle, almost to the edges, leaving a 1 cm (\u00bd-inch) border all around.<\/p>\n

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Shape the Rolls<\/h3>\n

Roll up each dough circle tightly to form a log.<\/p>\n

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Lengthen the Dough Rolls<\/h3>\n

Gently roll each log back and forth until it is about 30 cm (12 inches) long.<\/p>\n

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Shape into a Spiral<\/h3>\n

Use your hands to shape it into a tight spiral.<\/p>\n

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Second Rise and Egg Wash<\/h3>\n

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.<\/p>\n

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Add Sesame Seeds<\/h3>\n

Lightly sprinkle the tops with sesame seeds.<\/p>\n

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Bake and Serve<\/h3>\n

Preheat the oven to 190\u00b0C (375\u00b0F). Bake for 20 minutes, or until golden brown and cooked through. Serve warm!<\/p>\n

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Frequently Asked Questions<\/h2>\n

Can I prepare Turkish tahini rolls ahead of time?<\/h3>\n

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.<\/p>\n

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.<\/p>\n

How should I store leftover Tahinli Ekmek?<\/h3>\n

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.<\/p>\n

Can I freeze Turkish tahini rolls?<\/h3>\n

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.<\/p>\n

How do I reheat leftover tahini rolls?<\/h3>\n

For the best texture, place the rolls in a preheated oven at 160\u00b0C (325\u00b0F). Cover them loosely with aluminum foil to prevent them from drying out, and warm for about 5\u20138 minutes, or until heated through. They will regain their lovely softness and freshly baked aroma.<\/p>\n

What can I serve with Turkish tahini rolls?<\/h3>\n

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!<\/p>\n

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More Middle Eastern Sweet Breads, Cookies and Pastries<\/h2>\n