Armenian Tahini Rolls

This is yet another Lisa Mael recipe (she's one of my favorite cooks) by way of King Arthur Flour.

Ingredients:
1 3/4 cup unbleached all-purpose flour
1 teaspoon instant yeast
2 teaspoons sugar
1/2 cup warm water
1 tablespoon olive oil

Filling:
1/2 cup tahini
1/2 cup sugar
1 teaspoon lemon zest
2 teaspoons olive oil
4 teaspoons cinnamon

Directions:

1. In a medium bowl, combine flour, yeast and sugar.  In a liquid measure combine the water and oil.  Add the liquid to the dry ingredients and combine to form a shaggy mass.

2. Turn the dough out of the bowl and knead 8-10 minutes, until a smooth ball forms.

3. Place the dough back into the bowl, cover with plastic wrap and let rise about 2 hours.

4. Mix tahini, sugar and lemon zest until thoroughly combined.

5. Preheat oven to 400 degrees.

6. Turn the dough out of the bowl and de-gas, then divide in half. Keep one half covered in plastic while you work on the other half.

7. Use a rolling pin to roll half the dough into an 8.5-inch square.

8. Sprinkle dough with half the olive oil, tahini mixture and cinnamon.

9. Starting at the end closest to you, roll up the dough and seal the open edge.  Roll the log a bit longer. starting at one end, roll into a spiral.  Gently press the spiral flat, first with your hand, then slowly with a rolling pin as thin as you can without pushing the filling out.

10. Place the oaf onto a parchment-lined sheet pan and repeat with the rest of the dough.

11. Bake immediately for 15-20 minutes, or until golden brown.