Tahini Bread Rolls
I’m currently working on updating the site and re-wording recipes, so let me know if you are looking for something that isn’t there anymore.
A long time ago, I had posted a recipe for tahini bread prepared in the bread machine, but I must admit I don’t really use the thing at this point. There’s just too much fun to be had taking your frustrations out on a harmless (as far as we know) piece of dough.
I also switched from bread machine yeast to active dry yeast, which I purchase in bulk, since it’s cheaper in the long run, and involves less packaging too. I actually cut down on the total amount of yeast in this recipe, and it worked just fine.
Finally, I nixed the 3 tablespoons of brown sugar the original recipe was using in order to use 1 single tablespoon of agave nectar instead.
The rolls come out way shiny without even having to bother prepping the crust in any way, which is a pretty nifty bonus due to the tahini, I’m guessing. I can definitely see them as burger buns, among many other uses. Me? I just like to bite into one without anything added to it. Oh yeah.
If you’d rather make it into a loaf of bread, just coat an 8-inch (20-cm) loaf pan with non-stick cooking spray after the dough is done with the first rise. Punch down the dough, shape it into a loaf, place it in the pan, cover it with plastic wrap and let rise for a full hour.
Aim for about 30 minutes of baking time, preferably loosely covering the loaf after 15 minutes so that it doesn’t brown up too much due to the agave and fat content.
Remove the loaf from the pan to tap the bottom of the loaf: if it sounds hollow, it should be ready.
You can also check the temperature with an instant-read thermometer, and it should be between 190°F (87°C) and 200°F (93°C).
Tahini Bread Rolls 1 cup (235 ml) water, heated to 100°F (38°C)
1 tablespoon (21 g) agave nectar
1 1/2 teaspoons active dry yeast
1/2 cup (128 g) tahini, at room temperature
1 1/2 cups (180 g) bread flour
1 1/2 cups (180 g) whole-wheat flour, more if needed
1 teaspoon fine sea salt
1/2 teaspoon canola oil, to coat the bowlProof your yeast in the water, along with the agave. Let sit for about 10 minutes: it should foam and bubble up. If it doesn’t, start all over again since your yeast might not be fresh.
In a large bowl, combine tahini, flours and salt.
Stir in water and yeast with a wooden spoon. Transfer to a lightly floured surface and start kneading for about 8 to 10 minutes, until the dough is smooth and pliable, adding more flour, if needed, a little at a time if the dough is too sticky. Shape into a ball.
Lightly coat a large bowl with oil. Turn the dough around to coat, cover, and let rise for 90 minutes, until doubled in size.
Punch down dough, divide into six equal portions. Shape into rolls. Place on a piece of parchment paper or a silicone baking mat, such as Silpat.
Loosely cover with plastic wrap, and let rise for another 45 minutes.
Twenty minutes before the rolls are done rising, preheat oven to 375°F (190°C, or gas mark 5). Have a cookie sheet handy.
Remove plastic wrap from rolls, place the piece of parchment or Silpat on the cookie sheet, and bake for 24 minutes, or until the rolls are golden brown and sound hollow when the bottom is tapped.
Transfer onto a wire rack to cool completely before slicing and storing.Yield: 6 rolls
Becka said,
February 18, 2009 at 10:28 pm
Yum! You are such a clever wee thing! I have been enjoying making my own bread lately, sans bread machine. You’re right, it is very theraputic and such a satisfying process!
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Celine Reply:
February 19th, 2009 at 5:10 am
shucks. not that I’m really clever, nor wee, but thanks!
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Alisa - Frugal Foodie said,
February 18, 2009 at 10:45 pm
You’ve come over to the therapeutic kneading side! It is an addiction really. I am actually making a pumpkin yeast bread tonight, and your recipe was one of the only ones I could find on the net for inspiration! Mine didn’t rise as high though, too many alterations … try, try again :)
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Celine Reply:
February 19th, 2009 at 5:09 am
oh I’ve been knead-happy for quite some time. it’s just 100% that way nowadays.
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Elyse said,
February 18, 2009 at 10:48 pm
I am so excited to try this bread! I’ve been on a bread kick lately, and this looks like the perfect bread. I adore tahini!! I also adore taking my frustration out on innocent doughs–right there with ya.
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Tartelette said,
February 18, 2009 at 10:50 pm
Thease are perfect Celine! I love tahini in bread recipes, gives them an extra kick. Bookmarked
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DJ Karma (VegSpinz) said,
February 18, 2009 at 11:29 pm
My bread machine broke several years ago, and have been an active dough abuser ever since ;) Beautiful rolls!
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Celine Reply:
February 19th, 2009 at 5:09 am
ha, dough abuser. it’s going to need therapy.
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Mihl said,
February 19, 2009 at 12:54 am
Thse are shiny indeed and they look like a great freezer staple.
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Celine Reply:
February 19th, 2009 at 5:08 am
I’ve tried to freeze stuff less often, I’m always a touch disappointed at how it comes out.
besides, with such an avid bread-eater as Chaz is, there’s really no need to bother.
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Virginia said,
February 19, 2009 at 4:27 am
your buns look awesome!! =)
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Celine Reply:
February 19th, 2009 at 5:07 am
I’m shaking them in your general direction.
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VeggieGirl said,
February 19, 2009 at 5:03 am
Mmmmm….
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Celine Reply:
February 19th, 2009 at 5:08 am
Mmmmmaybe.
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Shelby said,
February 19, 2009 at 5:14 am
Nice buns ;)
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Celine Reply:
February 20th, 2009 at 7:49 pm
you lahk mah buns?
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Veggie Wedgie said,
February 19, 2009 at 6:05 am
I actually made a traditional sweet tahini bun the other day and then I saw that recipe you had on the tahini bread, and I remember you don’t like tahini! Did you change your mind?? The rolls look lovely.
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Celine Reply:
February 19th, 2009 at 7:42 am
I definitely did. thing is, hulled tahini isn’t as bitter as the unhulled kind I had in the beginning was. so it makes a world of difference in my appreciation for it.
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Mara @ What's For Dinner? said,
February 19, 2009 at 6:26 am
Oh I love tahini! Those look fantastic!
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The voracious Vegan said,
February 19, 2009 at 6:41 am
You are the best! I love tahini and have been thinking about making my own bread for a while, but I wouldn’t have thought to combine those two things. Thank you for the inspiration.
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Celine Reply:
February 20th, 2009 at 7:48 pm
aw shucks. hope you’ll like them if you try ‘em.
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Shellyfish said,
February 19, 2009 at 6:45 am
Hummmm…I smell the tahini-baked love from here…
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Celine Reply:
February 19th, 2009 at 7:50 am
oh that’s what you call it?
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Tami (Vegan Appetite) said,
February 19, 2009 at 7:17 am
Geez, those really are gorgeous! I’d swear they were glazed or something.
Awesome as ever, Celine!
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Celine Reply:
February 19th, 2009 at 8:09 am
no, you are. awesome. and gorgeous. not glazed, though.
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Kelly said,
February 19, 2009 at 7:51 am
Those look fantastic. I love the crust on them. I bet they would be great with a homemade veggie burger sandwiched in between. I just noticed the new header as well. Too cute.
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Jes said,
February 19, 2009 at 7:57 am
Those do look like great burger buns! And thwacking dough is so much fun–plus I count it as exercise time. I mean, hello forearms!
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Celine Reply:
February 19th, 2009 at 8:09 am
we’re gonna look like Madonna in no time! (god I hope not.)
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allularpunk said,
February 19, 2009 at 8:07 am
these sound great! i just got a bread machine and might let it do my kneading though… as i am not a fan of it (i am a lazy bum).
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Celine Reply:
February 19th, 2009 at 8:11 am
at least your bread machine won’t think you ignore it and plot revenge against you for it. oh, the stories I could tell. (be happy I won’t.)
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Tahinitoo said,
February 19, 2009 at 8:54 am
I’m pretty sure these rolls will fill me with glee. One question though, what’s tahini? Snicker, snicker, snicker…!
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Celine Reply:
February 19th, 2009 at 9:54 am
tahinitoot!
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veggievixen said,
February 19, 2009 at 8:57 am
yum! i’ve never made bread with tahini in it.
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Nick said,
February 19, 2009 at 9:01 am
I’ve started to really enjoy making my own bread as well. I found a whole wheat beer bread recipe that is just to die for. If tahini produces such outstanding results I wonder how pb would work in my beer bread…
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Celine Reply:
February 19th, 2009 at 9:55 am
if you just replace the tahini with pb, and the water with (flat) beer…
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Bianca- Vegan Crunk said,
February 19, 2009 at 9:20 am
These sound delicious! My only other experience using tahini in bread was a disaster. I made the tahini zucchini bread from Vegan Planet and it was disgusting. But this recipe could renew my faith in baked tahini goods. I think I did something wrong when I made that VP recipe.
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Celine Reply:
February 19th, 2009 at 9:56 am
I hadn’t tried the tahini zuke bread from VP, but her molasses bread is to die for. I need to make it again soon. I think I kind of turned myself off from it for a while since I used to make it almost every other day.
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Shelby said,
February 19, 2009 at 10:30 am
I was looking through your recipes and didn’t you used to have a whole wheat oatmeal bread recipe?
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Celine Reply:
February 20th, 2009 at 6:55 am
I emailed you and am about to email you again. woo.
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Rosa said,
February 19, 2009 at 10:37 am
I’m a big fan of tahini, so these pretty rolls make me drool! They must taste heavenly!
Cheers,
Rosa
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kickpleat said,
February 19, 2009 at 11:45 am
These really look great! I don’t have much experience with bread at all, but these look totally do-able. I’m bookmarking this for sure and I’ll try it out, maybe next time I’m in the mood for a truly homemade veggie burger.
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Celine Reply:
February 20th, 2009 at 7:48 pm
and then I’ll invite myself over for delicious veggie burgers! I have no doubt your rolls will come out beautifully.
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DJ said,
February 19, 2009 at 12:33 pm
Hand-kneading is an integral part of the breadmaking experience, imho, so I’m with you there! These sound super-yum, as I love tahini!!!
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eliane said,
February 19, 2009 at 2:17 pm
bread!
and C degrees, and cm….and ml….
too bad it’s way too hot to bake.
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Celine Reply:
February 19th, 2009 at 7:53 pm
how hot is it right now?
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eliane Reply:
February 20th, 2009 at 6:37 am
we reached 39°C yesterday!!! awful.
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Celine Reply:
February 20th, 2009 at 6:38 am
holy crap. do not want.
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Krista said,
February 19, 2009 at 2:42 pm
Yummy, as always! Your bread recipes are the best, I love your creativity. I’ve been loving tahini lately, and this sounds like a great way to use it!
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Celine Reply:
February 20th, 2009 at 6:55 am
aw shucks. which tahini brand do you use? amazon ran out of my favorite (prince) and I’m looking for something similar again.
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Krista Reply:
February 20th, 2009 at 7:11 pm
My sister and I have only just started buying tahini, and we are experimenting with different brands to see how they differ in taste. We’ve only tried Joyvo, and just bought Woodstock Farms Roasted Tahini, so I’m not sure if you have better suggestions for tahini brands. I would ideally like to learn to make my own tahini or to find a good tahini that is “raw”.
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Celine Reply:
February 20th, 2009 at 7:17 pm
if you want to make your own tahini, may I suggest using a coffee grinder? I’ve done it that way and it’s great. a bit messy to clean up, yes, but it gives you butter in a few seconds. I personally don’t like Joyva, too bitter for me.
and thank you for having me look for the link and realize my favorite is about to be restocked!
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Krista Reply:
February 27th, 2009 at 4:10 pm
Your breads are always the BEST! We try to make bread every week, and quite often the recipes are yours. We loved the tahini rolls – soo soft and nutty. Great with a veggie burger or dipped with olive oil or with avocado slices! We are thinking of making them again but adding some garlic. Thanks for the wonderful recipes.
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Celine Reply:
February 27th, 2009 at 6:59 pm
love the garlic idea!
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laci said,
February 19, 2009 at 6:26 pm
MMM I want to make these with Peanutbutter! ;)
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Celine Reply:
February 19th, 2009 at 7:52 pm
like here?
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River (Wing-it Vegan) said,
February 19, 2009 at 8:10 pm
Oh, I sure am looking for something that isn’t there anymore. My quicknes of thought and my ability to get through a day without having to take a quick cat nap at some point. Oh, you mean recipes? Never mind! :)
These buns are so perfectly plump! I love plump buns! Teehee!
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Celine Reply:
February 19th, 2009 at 9:58 pm
hooray for extra junk in the trunk.
you aren’t looking for ten thousand dollars?
but seriously, feel better soon. it seems that “out of it”iditis thing is going around a lot these days.
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Vegetation said,
February 20, 2009 at 1:49 am
Mmmmm the bread addict that I am is demanding I bake these ASAP!
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Celine Reply:
February 20th, 2009 at 6:54 am
you know better than to deny the bread addict its daily pittance. go bake!
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Ricki said,
February 20, 2009 at 6:40 am
Yum! I like the idea of using one’s hands for bread, too. Now, if only I could figure out how to do it properly!
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Celine Reply:
February 20th, 2009 at 6:53 am
you’re the queen of baking, Ricki, you totally know how to do it right. or maybe you’re just rebelling against the fact that you know how to do it right.
(huh?)
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Maureen Robinson said,
February 20, 2009 at 7:09 am
I’d love to try this bread! I enjoy working it with my hands too. :-)
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Celine Reply:
February 20th, 2009 at 7:47 pm
we need to get creative and try it with our feet instead.
(ew?)
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Elle said,
February 20, 2009 at 10:48 am
mmm, black bean burger.
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Celine Reply:
February 20th, 2009 at 7:46 pm
chickpea cutlets!
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Vanessa said,
February 21, 2009 at 8:55 pm
yum. tahini sounds great! i have to try these…
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Arlette said,
February 24, 2009 at 10:49 am
Hello Celine
these are nice looking yummy bread,
in Lebanon we have Tahini Cakes/cookies, l should try your
bread as well and let you know
thanks for sharing
Arlette
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Celine Reply:
February 25th, 2009 at 4:03 am
I love tahini in sweets, too. is there anything the stuff cannot do?
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Jackie said,
February 24, 2009 at 6:26 pm
I must agree with you on the kneading, there’s something so satisfying about it. I love the tahini in this recipe, I can’t wait to try this.
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Celine Reply:
February 25th, 2009 at 4:01 am
and I can’t wait to hear your thoughts on them, Jackie.
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Culinary Cory said,
February 27, 2009 at 9:31 am
I’ve seriously been trying to figure out a way to use up some leftover tahini I have sitting in the fridge. Glad you reposted this recipe.
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Jay said,
March 7, 2009 at 7:56 am
These rolls are making my mouth water! They look so good!
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Ellie said,
March 7, 2009 at 6:07 pm
I make all of my own bread but holy CRAP these are amazing! They are so unbelievably soft and delicious, even after freezing.. oh man. Thank you so much for the recipie!
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Celine Reply:
March 7th, 2009 at 11:51 pm
good to hear, Ellie!
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Vanessa said,
March 16, 2009 at 6:57 pm
your pictures make my heart melt. <3 how are they so cute?
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Mockie said,
March 25, 2009 at 3:50 pm
ooooh. think im going to make me some buns for dinner =) but one question, i dont have any agave! can i just use honey instead?
mucho gracias!
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Celine Reply:
March 26th, 2009 at 1:38 am
I don’t use honey, so I cannot answer your question, Mockie. but I suppose it would work.
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Ellie Reply:
March 26th, 2009 at 5:14 pm
I always use maple syrup because I am too cheap for agave, and I don’t think it makes a big difference in the taste :)
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Celine Reply:
March 26th, 2009 at 7:41 pm
isn’t maple syrup even more costly than agave? it sure is, here.
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Mockie said,
March 26, 2009 at 8:44 pm
what about regular sugar instead?
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Celine Reply:
March 26th, 2009 at 9:02 pm
no biggie either way, I’m sure it’ll work out. the sweetener is there to help the yeast thrive, mostly.
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