Vegan Sesame Buns Recipe - Tahinopites

By Melpomeni Matthews 

Soft sticky vegan sesame buns. These are my version of nutty tahinopites - tahini rolls, with a chocolate tahini and sesame halva filling. Whether you are vegan and want something full of flavour and nutritious or you're making these for lent, one is guaranteed, these will be a family favourite and won't last long; They are that good!

I hope you enjoy making them as much as eating them.


• ~ 4 cups plain flour
• 10g dried yeast (1.5 sachets)
• 1/4 cup caster sugar
• 1 tsp vanilla sugar
• 1/2 pinch of natural sea salt
• 40g olive oil spread
• 2 tbsp vegetable oil, + 2 tbsp for kneading
• 300ml soy milk
• juice and rind of one orange


• 1/2 cup olive oil spread
• 1/4 cup tahini
• 3 tbsp cocoa powder
• 1/4 cup brown sugar
• 100g tahini chocolate halva (we like with almonds too)

best tahini rolls. best vegan recipe

• 1/3 cup water
• 3 tbsp caster sugar
• 1 tablespoon tahini
• 1/2 cup icing sugar
• water


1. Hold 1/2 cup flour, combine remaining flour, yeast, sugar, vanilla and salt in a large bowl. Melt spread and 2 tbsp vege oil in a saucepan over med heat. Add milk and rind. Heat until lukewarm. Add the milk mixture to the flour mixture, then add the juice. Use clean hands to finish mixing to form a very soft dough, use remaining flour as required.
2. Using the remaining vege oil wet your hands and knead the dough for 10 min in the bowl, adding more oil to your hands as you go, until the dough is smooth. Cover with plastic wrap. Set aside in a warm place for 1 hour, or until the dough doubles in size.
3. Mix all ingredients to make the tahini filling (except for the halva). Set aside.

vegan tahini rolls recipe
4. Line a baking tray with baking paper. Punch dough down to its original size. Knead for 30 sec on a lightly floured surface until smooth. Roll out to form a large rectangular shape. Spread the tahini filling evenly over the dough and sprinkle chunks of halva over the top. Roll the long side of the dough over to form a log. Slice the log into 12 even portions and line onto the tray about 1cm apart. Cover with plastic wrap. Set aside in a warm place for 30 min, or until buns double in size. Preheat oven to 180˚C fan-force. Bake for 20 to 25 min, or until buns are golden.
5. Make glaze by putting water and sugar in a saucepan over low heat. Simmer, ~ 3-4 minutes. Brush hot glaze over hot buns.
6. Finally make your icing by mixing all ingredients together using water to make a nice thin mixture to drizzle it over the buns.

Happy Easter! If you enjoyed this recipe, why not try making some more of our favourite recipes for Easter:

Tsoureki Cross Buns

Fig Cookies & Chocolate

Chocolate Orange Truffles

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