Multigrain Tahini Bread Rolls

Activate yeast by making mixture of Milk (1 cup), Honey (1 Tbsp), Instant Dry Yeast (1 Tbsp), and Granulated Sugar (1 Tbsp). Let stand for 10 minutes until foamy.

In a separate bowl, combine Multigrain Flour (2 1/2 cups), Cake Flour (1/2 cup), Salt (1 tsp), Butter (2 Tbsp), and Sunflower Oil (1/2 cup). Add yeast mixture and stir into soft dough.

Place Multigrain Flour (4 Tbsp) onto clean surface, and knead dough ball until smooth, 5-10 minutes.

Place dough in clean container and let sit for 1 hour until doubled in size.

Remove dough from bowl and split into 6 equal pieces.

Roll out each dough piece one by one, and add the Tahini (1 cup) and Mixed Dried Fruits and Nuts (1 cup) mixture to it, being careful not to spread it out too close to the sides. Then roll the dough into a long cigar shape. Let them sit for 20 minutes.

Preheat your oven to 360 degrees F (180 degrees C).

Now take each long cigar shaped dough and twist it a bit, then roll it into itself to make the classic shape. Place the rolls on a tray lined with parchment paper. Brush with Eggland's Best Classic Egg (1) and sprinkle with Sesame Seeds (to taste). Place in oven for 30 minutes.

Serve warm with a glass of milk. Store extras in airtight container or bag. Serve and enjoy!