Türkҫe Tahinli Çörek (Turkish Tahini Bun) refers to the traditional Turkish tahini sweet roll made with a simple yeast dough. Each roll is flattened and smeared with a mixture of sesame paste and sugar. Individual rolls are rolled up like a cinnamon roll and coiled to resemble a snail shell. Even with a butter-y, molasses topping and sesame seeds, they are not overly sweet but hit the spot for a grab-n-go satiating breakfast or a quick snack.
Turkey = Türkiye… Officially! 🇹🇷
As an educator and current student of the Turkish language and culture, I feel compelled to teach or share… a little. Turkey, excuse me… Türkiye, has a new approved name. The Turkish President Tayyip Erdoğan appealed to the United Nations in 2022 to have an official name change. The request was granted, and the country name is now officially pronounced and spelled like its name in the Turkish language Türkiye (TEWR-key-yay).
Multiple Reasons for a Türkiye Name Change
There are likely many reasons for the name change. First and foremost, it is to honor the country’s name in recognition of its independence in 1923. Soon after in 1928, the Turkish language adopted the Latin-script alphabet from its Arabic script. The enormous language change continued with the Turkish language reform of 1932 where loan words from Arabic and Persia were eliminated, and old Turkish words were revived.
From an outsider’s perspective, the change could also be due to the negative connotation of the word “turkey” in reference to a silly person or the favorite American Thanksgiving bird. In truth, the English animal “turkey” 🦃in Turkish is actually “hindi” 🦃. So, in reality the English word “turkey” means nothing in Turkish or to the Turks. Regardless, the name change in both spelling and pronunciation now reflects the Turkish people (not their influences) and how they want to be identified by others. Merhaba Türkiye!
Türkҫe Tahinli Çörek in Türkiye
Tahinli Çörek (Tahini Buns) are commonly sold by street vendors in Istanbul, Türkiye. Similar versions are found all over Cyprus, Greece, and Armenia. While there are different versions that may include honey and cinnamon on the tops, the basics are pretty much the same. Let’s check them out!
Ingredients for Turkish Tahini Sweet Rolls
The ingredients are quite simple. You likely already have them in the pantry. For the dough ingredients, you’ll need milk, yeast, granulated sugar, all-purpose flour, salt, and butter. In addition, for the filling, you’ll also need tahini (which is sesame paste). And for the topping, you’ll also need molasses and sesame seeds.
Activate the Yeast
Measure & Heat the Milk
Add 295 milliliters (1¼ cup) of milk to a measuring cup. Heat the milk in the microwave 30-60 seconds or until it reaches 100˚F-110˚F (38˚C-43˚C).
TIP: Whole is preferred as it tenderizes the dough, adds richness, and helps to maintain softness.
Combine all Yeast Ingredients
In a small bowl, add 7 grams (2¼ teaspoons or 1 package) of active dry yeast. Stir in 25 grams (2 tablespoons) of granulated sugar. From the warm milk, pour in ~59 milliliters (~ ¼ cup). Whisk or stir the ingredients until combined. Set the mixture aside for 10 minutes to become bubbly and frothy.
TIP: If the yeast doesn’t activate (bubbly and frothy), the yeast might be old, or the milk may not be warm enough. If after 15 minutes, you don’t see any changes, it’s time to start over with a fresh batch of yeast.
Make the Dough
Combine Dry Ingredients
To the bowl of a stand mixer (or a large bowl is stirring by hand), add 480 grams (4 cups) flour. Whisk in 2 grams (¼ teaspoon) of salt.
Combine Wet Ingredients
In a small bowl, melt 28 grams (2 tablespoons) of diced butter in the microwave for about 20 seconds. Pour the melted butter into the remaining milk. The combined liquid should be warm 100˚F-110˚F (38˚C-43˚C). If the mixture has cooled, reheat in the microwave for another 15-20 seconds.
Mix & Knead Dry & Wet Ingredients
With the dough hook attached and the machine on low, slowly pour the activated yeast mixture into the flour mixture. Pour in the milk and butter mixture. Use a spatula to scrape down the bowl edges as needed to loosen any flour.
Knead on low to medium speed or by hand on a lightly floured work surface for 10 minutes. The dough should be tacky and pull away from the bowl edges but not sticky. Add flour or water, 1 tbsp at a time, as needed to reach a tacky consistency.
Cover the Dough & Rest
Mound the dough in the bottom of the bowl. Cover the bowl with a towel or plastic wrap and allow the dough to rest for 30 minutes. There isn’t much rise only resting time.
Make the Sweet Tahini Filling
In a small bowl, add 384 grams (1½ cup) of tahini (sesame paste/butter). Add 200 grams (1 cup) of granulated sugar. Stir until combined and smooth.
Preheat Oven & Prepare Baking Pans
Preheat the oven to 375˚F (190˚C). Line 2 large baking sheets with parchment paper.
Divide Dough & Shape into Balls
Divide Dough into Eighths
Scoop the dough out onto an unfloured work surface. Divide the dough into 8 equal pieces; you can eyeball the sizes or weigh them using a food scale. My total dough weight was 831 grams. Dividing the total weight by 8 means each dough ball should weight about 104 grams.
TIP: An unfloured work surface provides friction needed to smooth out the dough balls.
Roll Each Dough Piece into Smooth Balls
Use your hands and the friction of the work surface to shape each dough piece into a smooth ball. To do so, simply place one hand behind a dough ball and push it along the work surface. A smooth ball forms as it is pushed. Set each dough ball aside on a plate and cover with a towel to prevent drying out.
Roll Each Dough Ball Flat
Flour the work surface. Use a rolling pin to roll one dough ball into a very flat circle (~14 inches in diameter). Add flour as necessary to prevent the dough from sticking to the work surface. Before the last few rolling pin rolls, wipe off as much flour as you can from the work surface, you want the dough to slightly stick to make it easier to spread on the tahini.
TIP: If the dough creases as you roll, that means dough sections are sticking to the work surface, add plenty of flour. If the dough tears, no worries, it will be rolled up anyway.
Spread on the Sweetened Tahini Mixture
Spread an ⅛ of the tahini mixture which is about ¼ cup. If you want to be precise, the total tahini mixture weight should be around 460 grams and divided by 8 would equal 57 grams per flattened dough. Heat the measured-out tahini mixture in the microwave for 30 seconds to soften it making it easier to spread.
Spoon out small amounts at a time of tahini onto the dough. Use the back of the spoon and push the tahini away from you onto the dough to cover the dough as much as possible. The tahini layer should be very thin as after it’s rolled, the flavor will be very defined. Don’t worry if the dough tears as you spread the tahini, the tears will be covered when the dough is rolled. The tahini may not spread very easily; just smooth out as much as you can using the back of the spoon.
Roll Like a Cinnamon Roll
Start at one side of the flattened dough. Begin rolling it up tightly into a rope like a cinnamon roll or soft taco.
TIP: If the edge is a little floppy, add a small about of tahini mixture along the floppy edge to act as glue to seal the edge.
Stretch the Rope
Once rolled, place both hands in the center of the rope. Carefully squeeze the rope to stretch it, moving your hands out to the ends of the rope. You should be able to stretch the rope to about 26 inches long. It is resilient so it shouldn’t break or tear.
Coil the Stretched Rope
Begin at one end of the rope. Very loosely coil the rope inward. Leave about an ⅛ -inch space between each coil to allow for the dough to expand. Once coiled, press the top of the bun to flatten it out. Tuck the outer end under the coil and pinch to seal it. Then, carefully lift the coiled bun and place it on the prepared baking sheet. Cover the rolls with a towel to prevent drying out. Continue rolling, filling, and shaping another 3 dough pieces. Place only 4 on each baking sheet.
Add the Toppings
For a molasses topping, in a small bowl, melt 28 grams (2 tablespoons) of butter and stir in 30 milliliters (2 tablespoons) of molasses. Brush the butter and molasses mixture over each roll and sprinkle each with sesame seeds. If you don’t have molasses, you can substitute with honey. Why not a simple egg wash without any sugar? Or, you could brush on the melted butter and add preferred toppings like sesame seeds, cinnamon, or granulated sugar. These are simple options for the toppings with easy substitutions.
TIP: While the molasses is not required, it adds a deep dark coloring to the baked bread along with flavor depth and sweetness.
Bake Time for the Turkish Tahini Sweet Rolls
I like to bake one batch at a time to ensure even browning. While one batch is baking, I fill and shape the remaining 4 dough pieces. Remember to add the toppings before baking. Bake the batches in the preheated oven for 30 minutes or until dark brown.
Turkish Tahini Sweet Rolls Hot out of the Oven
Once removed from the oven, you can eat them immediately. They are still good stored at room temperature for a few days or frozen in a sealed bag for several months.
Turkish Tahini Sweet Rolls Up Close
Notice the even browning on top and bottom. The molasses enhances the top browning. The sesame seeds add crunch. The butter adds richness and shine. The coils are evenly spaced. Notice the thin layers of tahini throughout. When you pull the coils apart, you’ll see a sort of stringiness to the bread and that’s common since these rolls are a cross between a cookie and a bread.
Turkish Tahini Sweet Rolls Final Thoughts
We really enjoy these sweet rolls. They are easily transportable, making them a terrific on-the-go treat. While very popular in other parts of the world, they are quite a different treat for Americans. However, if you’re looking for something not too sweet and you enjoy tahini, you should really enjoy these.
Turkish Tahini Sweet Rolls: Baker’s Perspective
These tahini sweet rolls are an interesting and different bread bake from other types of common rolls. There a quite a few steps. Once you begin, there’s not much of a break since there’s no true rising time. Ensure each dough ball is rolled flat. The trick to spooning on a thin layer of sesame paste is heating it to make it thinner and easier to spread. Careful not to stretch the rope too long or there won’t be much dough in between the tahini layers. If the dough is too thin, the baked bread will appear doughy since the tahini did not have much bread to bake into. If you like baking, this is a good bread to try since it’s an iconic street food in Türkiye and other countries nearby. I highly recommend trying it at least once for the unique taste and preparation steps.
Careful not to coil the rope too tightly or you’ll end up with a mountain roll like the one on the right in the following image.
Turkish Tahini Sweet Rolls: Taster’s Perspective
We’ve eaten multiple batches of these Turkish Tahini Sweet Rolls. What appealed to us the most was the unique flavors not typical of a traditional American sweet roll. The sweetened tahini layers were interesting, but in a good way. Think of the tahini layer like a smear of sweetened peanut butter in place of cinnamon and sugar in a cinnamon roll. Of course, tahini does not taste like peanut butter, but that’s the consistency and texture. The molasses topping added depth and sweetness to the overall flavor. The sesame seeds highlighted the sesame butter on the inside and added crunch to the overall roll. Technically, while a yeast bread, the texture is more of a cross between a pastry and a cookie. Overall, this is a very nice and enjoyable bread to eat. Since we love tahini, this bread hit the spot for us.
Check out my YouTube video for the ins and outs of making these Turkish Tahini Sweet Rolls. “Türkçe Tahinli Çörek: Turkish Tahini Sweet Rolls Coiled & Topped with Molasses & Sesame Seeds”
Turkish Tahini Sweet Rolls with Layers of Coiled Sesame Butter
Ingredients
Dough:
- 295 ml (1¼ cups) milk whole milk preferred
- 7 g (2¼ tsp or 1 pkg) active dry yeast
- 25 g (2 tbsp) granulated sugar
- 480 g (4 cups) all-purpose flour fluffed, scooped, and leveled off if using a measuring cup
- 2 g (¼ tsp) salt
- 28 g (2 tbsp) butter
Filling:
- 384 g (1½ cups) tahini / sesame paste
- 200 g (1 cup) granulated sugar
Toppings:
- 28 g (2 tbsp) butter
- 30 ml (2 tbsp) molasses
- 36 g (¼ cup) sesame seeds
Instructions
Activate the Yeast:
- Add the milk to a measuring cup and heat in the microwave 30-60 seconds until it reaches 100˚F-110˚F (38˚C-43˚C).
- In a small bowl, add the yeast and sugar. Pour in ~59 ml (~ ¼ cup) of the warmed milk. Whisk or stir until combined. Set aside for 10 minutes or until bubbly and frothy.TIP: If the yeast doesn’t activate (bubbly and frothy), the yeast might be old, or the milk may not be warm enough. If after 15 minutes, you don’t see any changes, it’s time to start over with a fresh batch of yeast.
Make the Dough:
- In a stand mixer bowl (or large bowl), add the flour and salt. Whisk until combined.TIP: If not using a stand mixer, simply use a large mixing bowl and spoon to stir the ingredients and knead by hand on a floured work surface.
- Melt the butter (diced and heated for 20 seconds in microwave) and pour it into the remaining milk. The liquid should be warm 100˚F-110˚F (38˚C-43˚C), if not, reheat in the microwave for 15-20 seconds.
- With the dough hook attached and the machine on low, slowly pour in the activated yeast mixture. Pour in the milk and butter mixture. Use a spatula to scrape down the bowl edges as needed.
- Knead on low to medium speed for 10 minutes. The dough should be tacky and pull away from the bowl edges but not sticky. Add flour or water, 1 tbsp at a time, as needed to reach a tacky consistency.TIP: If kneading by hand, knead for 10 minutes.
- Mound the dough in the bottom of the bowl. Cover the bowl with a towel or plastic wrap and allow the dough to for 30 minutes. There isn’t much rise, only rest.
Make the Filling:
- In a small bowl, add tahini and sugar. Stir until combined and smooth.
Roll, Fill, & Shape the Dough:
- Preheat the oven to 375˚F (190˚C). Line 2 large baking sheets with parchment paper.
- Scoop the dough out onto an unfloured work surface. Divide the dough into 8 equal pieces; you can eyeball the sizes or weigh them using a food scale. My batch was ~830 g total to equal 104 g each (per dough piece).
- Use your hands and the friction of the work surface to shape each dough piece into a smooth ball. To do so, simply place one hand behind a dough ball and push it along the work surface. A smooth ball forms as it is pushed. Set each dough ball aside on a plate and cover with a towel to prevent drying out.
- Flour the work surface. Use a rolling pin to roll one dough round into a very flat circle (~14 inches in diameter). Add flour as necessary to prevent the dough from sticking to the work surface. Before the last few rolls, wipe off as much flour as you can from the work surface, you want the dough to slightly stick to make it easier to smooth on the tahini.TIP: If the dough creases as you roll, that means dough sections are sticking to the work surface, add plenty of flour. If the dough tears, no worries, it will be rolled up anyway.
- Spread an ⅛ of the tahini mixture which is about ¼ cup. If you want to be precise, the total tahini mixture weight should be around 460 grams and divided by 8 would equal 57 grams per flattened dough. Heat the measured-out tahini mixture in the microwave for 30 seconds to soften it making it easier to spread.
- Spoon out small amounts at a time of tahini onto the dough. Use the back of the spoon and push the tahini away from you onto the dough to cover the dough as much as possible. The tahini layer should be very thin. Don’t worry if the dough tears as you spread the tahini, the tears will be covered when the dough is rolled.
- Start at one side and begin rolling the flattened dough up tightly into a rope like a cinnamon roll or soft taco.TIP: If the edge is a little floppy, add a small about of tahini mixture along the floppy edge to act as glue to seal the edge.
- Once rolled, place both hands in the center of the rope and carefully squeeze to stretch it moving your hands out to the ends of the rope. You should be able to stretch the rope to about 26 inches long. It is resilient so it shouldn’t break or tear.
- Begin at one end and very loosely coil the rope inward, leave ~⅛-inch space between each coil to allow for the dough to expand. Once coiled, press the top of the bun to flatten it out. Tuck the outer end under the coil and pinch to seal it. Then, carefully lift the coiled bun and place it on the prepared baking sheet.
- Cover the rolls with a towel to prevent drying out.
- Continue rolling, filling, and shaping another 3 dough pieces. Place only 4 on each baking sheet.
Add the Toppings & Bake:
- In a small bowl, melt the butter and stir in the molasses.
- Brush the butter and molasses mixture over each roll and sprinkle each with sesame seeds.
- Bake one batch while you fill and shape the remaining 4 dough pieces. Remember to add the toppings before baking.
- Bake in the preheated oven 30 minutes or until dark brown. Remove from oven, serve, and enjoy.
Video
Notes
You might be interested in these other sweet treats.
New Zealand Kiwi Quick Bread (GF Option)
Quesadilla Salvadoreña Sweet Cheese Pound Cake
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!