Tahini & molasses rolls

1.	In a large bowl sift flour and mix with ground cinnamon.
2.	In a small saucepan heat up water. Add sugar and stir until melted.
3.	In a small bowl, mix ¼ cup water, 15 gr. sugar and active dry yeast. Let it activated for 15 minutes.
4.	Add lukewarm water, sunflower, activated yeast, and lemon zest to the flour.
5.	Knead by hand, until incorporated all the ingredients. Add sunflower in your hands for the kneading.
6.	Dough is elastic, but not so fluffy like the buttery dough.
7.	Place dough in a clean bowl. Cover with a towel. Let the dough until doubled in volume, about 3 hrs.
8.	Divide it into 4 equal balls.
9.	Roll each ball using a rolling pin on a floured surface into a rectangle.
10.	Spread the filling with a spoon over the dough and roll it into a log starting with the long side. Roll it tightly.
11.	Cut equal sized rolls about 3-4 centimeters.
12.	Place the rolls onto a baking sheet. Allow them to rise, either covered with a towel or place the pan still covered in a slightly warm oven (50o Celsius). The dough in the oven will double in size faster. Choose your way.
13.	Preheat the oven in 200o degrees (Celsius) and bake them about 18-20 minutes.
14.	Allow them to cool down onto a cooling rack.

	1 kg white strong flour
	18 gr. active dry yeast
	200 gr. brown sugar (plus extra 15 gr. for the yeast)
	1 tsp ground cinnamon
	500 gr lukewarm water
	150 gr sunflower oil (plus 2 tbsp for kneading)
	Lemon zest from 1 lemon
	260 gr. tahini
	180 gr. molasses
	6 tbsp roughly chopped walnuts
	Sesame seeds for sprinkling