Tahini-Scallion Rolls

To make the dough: In a large bowl or the bucket of your bread machine set on the dough cycle, combine the water, yeast, salt, sugar, and sesame oil. 

Whisk together 1 cup (120g) of the flour with the potato flour or potato flakes, and add to the water mixture.

Add the remaining flour and mix until a soft dough forms (or start your bread machine). Knead the dough for 6 minutes in a mixer (with the dough hook) at medium speed, or 8 to 10 minutes by hand; it should be quite soft but not stick to your finger when lightly touched. Adjust the dough's consistency by kneading in water or flour by the tablespoon as needed.

Cover the bowl and let the dough rise for 45 to 60 minutes, or until doubled. If using a bread machine, simply let it finish its cycle after checking the dough's consistency.

To make the filling: Mix together the tahini, honey, sesame seeds, and salt. Stir in the scallions.

To shape the rolls: Deflate the dough and roll it on a lightly floured surface into a 10" x 16" rectangle. Spread the filling over the dough, leaving 1/2" on each of the long sides bare. Roll the dough up from the long side and pinch the edges together.

Using a sharp knife or dental floss, slice the dough into 12 pieces. Space the rolls, cut side up, on a parchment-lined baking sheet or in a 9" x 13" pan. The rolls may seem delicate at this point; that's OK. Cover with greased plastic wrap and let them rise for 20 minutes while you preheat your oven to 350°F.

Once the rolls are puffy, brush the tops with water and sprinkle with the black and white sesame seeds.

Bake the rolls for 20 to 25 minutes, until golden brown. Remove them from the oven and serve warm, topped with chili crisp as desired.

Storage instructions: Store rolls, well-wrapped, at room temperature for a couple of days; freeze for longer storage.