Quick, easy and delicious.
Ingredients for 4 portions
- Flour 00 150 g
- Wholewheat flour 150 g
- Whole milk 120 ml
- Extra virgin olive oil 80 ml
- Baking powder 1 tsp
- Sugar 1 tsp
- Tahini paste 100 g
- Brown sugar 80 g
- Cinnamon powder 1 tsp
- Ground cardamom 1/2 tsp
- Sesame seeds to taste
Preparation
Mix the baking powder, sugar and milk in a bowl and leave to rest for 5 minutes (keep some milk aside to brush the rolls before cooking).
Add a pinch of salt to the flour, mix together and add the milk mixture to it gradually, mixing constantly.
Add the oil and work the dough for a further 5 minutes.
Cover with a tea towel and leave to rest for about an hour.
On a floured board, roll out the dough into a large 35 x 50 cm rectangle.
Spread the tahini paste over the dough, covering it well.
Sprinkle with sugar, cinnamon and cardamom and leave to rest for 10 minutes.
Roll the dough length-wise.
Slice the long roll into ten pieces of equal size and place on a baking tray. Cover them with a damp cloth and leave them to rise for around 15 minutes (they will double in size).
Brush the rolls with the milk you previously kept aside and sprinkle with sesame seeds.
Bake at 160°C in the middle of the oven until golden (around 15-20 minutes).
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.