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Warm up the milk in a bowl to lukewarm and sprinkle over the yeast.
Leave for 10 minutes until the yeast starts to activate and foam.
Add the egg, salt and 2.5 cups of flour.
Knead the dough until it is soft and pliable adding more flour if necessary.
Form the dough into a ball and place into a greased bowl. Cover with a damp towel and leave in a warm place for an hour to rise.
Remove the dough from the bowl and divide into 8 pieces.
Roll each piece out thinly to as near a rectangle as you can.
Mix the tahini and the molasses together and spread an eighth onto the rolled out dough.
Sprinkle with walnuts and roll up along the long end. Cut completely through the roll lengthways almost to the end. Twist the two pieces together trying to keep the cut side up and twirl around to form a bun tucking the uncut end under.
Place onto a tray and sprinkle with sesame seeds. Repeat with the rest of the dough.
Cover with a cloth and leave for 20 - 30 minutes before baking.
Bake at 180 C for 20 - 25 minutes or until golden and risen.
Fruit molases is called Pekmez in Turkish. It is often mixed with Tahini and serve at breakfast as a breakfast spread. You can make the dough in the evening leave it in the fridge overnight. The dough will rise up and be ready in the morning. Not just a breakfast roll, delicous any time of the day.